On 3/27/2019 10:01 AM, Cindy Hamilton wrote:
> On Wednesday, March 27, 2019 at 9:55:47 AM UTC-4, notbob wrote:
>> On 3/26/2019 2:40 PM, jmcquown wrote:
>>
>>> Prepare 2 cups bechamel sauce.Â* Pour the sauce over the potatoes in the
>>> baking dish, making sure all is coated well.Â* Top with about 2 cups of
>>> shredded sharp cheddar cheese and a sprinkling of breadcrumbs.
>>
>> Why not jes pour 2 cups of "Mornay" sauce over potatoes?
>>
>> https://en.wikipedia.org/wiki/Mornay_sauce
>>
>> nb
>
> Mornay is not made with cheddar.
>
> A different result is obtained by putting all the cheese on top.
>
> Cindy Hamilton
>
True, and besides, I didn't have any gruyere on hand. I'm sure it would
be tasty but different. I'd have used something other than spicy
andouille sausage if I were using a mornay sauce.

Jill