Try changing up the cheese in your cheese sauce?

My opinion of most Au Gratin potatos is " where is the cheese flavor?" Yes I like the added richness and smoothness that cheese gives, but I also want to taste the cheese, please and thanks.

Gruyere is my current go- to for that. I may not use it as the ONLY cheese, or even the BASE cheese. I add it to jack or a cheddar or a mozz-blend depending on what else is going on around the dish. Gruyere adds for me a depth of cheese flavor that makes a nice statement.

Not just for potatos, for Mac and Cheese, too.

You might not have to change your method at all..... just your shopping list.

Gruyere grates beautifully, and even though it is a harder cheese than some, it melts into a white sauce effortlessly.

Try something a little different, play around with your own.

Breeze