On 9/15/2013 3:27 PM, Gary wrote:

> Well I did end up using the Betty Crocker recipe for scalloped
> potatoes but then I couldn't resist putting a little X-sharp cheddar
> cheese and a handful of breadcrumbs between the 2nd and 3rd layer. The
> cheese sounded good to me but not enough for her au gratin recipe. A
> little bit more shredded cheese on top too...to brown.
>
> Anyway....it's in the oven now for almost an hour still. I can't wait
> to try it.

I must have missed the original thread about it but I make my scalloped
potatoes with Swiss or Gruyere cheese. I slice the potatoes using a
mandolin. I'm sure you've already enjoyed your dish!
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