kilikini wrote:
> "jmcquown" > wrote in message
> . ..
>> kilikini wrote:
>>> "jmcquown" > wrote in message
>>> ...
>>>> kilikini wrote:
>>>>> What is the best tried and true recipe you've got?
>>>>>
>>>>> This is how I always do mine:
>>>>>
>>>>> Slice potatoes thinly in layers with LOTS of cheese, make a roux,
>>>>> add
>>>>> a little more cheese, white pepper, nutmeg, salt and then pour it
>>>>> over the potato mixture.
>>>>>
>>>>> Anyone have better ideas?
>>>>>
>>>>> kili
>>>>
>>>> I melt the grated cheese into the white sauce "roux" then pour it
>>>> over the potato mixture in a lightly buttered casserole dish. I've
>>>> never used nutmeg in this. Salt & pepper, yes. Sprinkle some
>>>> breadcrumbs (gasp) on top with the extra grated cheese and for
>>>> colour add a sprinkling of ground paprika. Pop it in the oven and
>>>> bake at about 325F for 40-45 minutes.
>>>>
>>>> Jill
>>>>
>>>>
>>>
>>> You pretty much do what I do, but without nutmeg. Oh, do you cook
>>> them covered or uncovered, Jill?
>>>
>>> kili
>>
>> If you want something really different and insist on using nutmeg
>> <G> slice together sweet potatoes and white potatoes to make your au
>> gratin. Nice and festive! Bake uncovered to brown the top.
>>
>> Jill
>>
>>
>
> Jill, that may do the trick because once I mentioned sweet potatoes,
> Allan wants 'em. Maybe a mixture of both would work.
>
> kili

I know you don't think you like sweet potatoes, but really, they are good.
I promise you, you'll like them. I like to just roast them like regular
baking potatoes and have them with salt, pepper & butter. If it helps at
all, don't think of them as a "southern" thing They are an 'Americas'
thing; Honduras and are very popular in California. Hope this helps

Jill