On Wed, 26 Mar 2008 15:32:16 -0700 (PDT), Brawny >
wrote:

>On Mar 26, 4:06*pm, "Sandusky" > wrote:
>> cream. *I'm trying to avoid little pools of grease from forming on the top,
>> and I know cheddar can be pretty greasy. *What about Parmesan or Asiago?
>> Any suggestions?
>
>Use Velveeta...since you are adding real cream, I suspect, the
>combination makes for a very creamy cheesy potato dish. Cheddars
>etal, are greasy as you know.

If she made it with a potato that absorbs more (like russet), I bet
there wouldn't be a grease problem - unless she over baked the dish.
I said that because I'm reminded of spaghetti sauce and gravy with the
fat that won't incorporate.... all you need to do is add a little more
water (because it was reduced too much). Therefore, I suspect pools
of fat on the cheese is a symptom of over baking the gratin.

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