au gratin potatoes

Woke up in the middle of the night thinking I need a new recipe for au gratin potatoes and immediately thought of the best cooks ever - you guys. My potatoes are edible but not the write home about type. What are your no fail recipes, not too complex but the type everyone raves about. I know this is early and you all partied harder than we did, but I would appreciate any ideas. Also Happy New Year to all.

though not an au gratin per se...
I make what my family has always called "Pork Blanket"...
no cheese involved...
grease a 9x13x3 pyrex pan with butter...
cut thin (1/4") slices of potatoes... and thin (1/4") onion slices...
place a layer of the potatoes and onions in the pan, dust top with flour and dot with small chunks of butter...
repeat a few times...
cover the top with 1/2" cut bone in center cut pork chops...
add milk to pan until it reaches just to the pork chops...
bake, covered with foil, at 350F for about 45 minutes...
remove foil and continue baking until the potatoes are tender...
very tasty...

you can also substitute leftover spiral cut ham slices for the pork chops...

NOTE... I like to par-cook the potatoes a bit before slicing, as I hate undercooked potatoes...

Thanks peconic, that's my basic recipe for scalloped potatoes without the pork or ham. I do like the idea of a pork chop or 4 on top so will have to try that next time. Do you brown the chops or not? I just did my usual cheese sauce and topped it with leftover Durkee onion rings. Came out fine but still nothing to write home about.

I don't brown the chops first...
they do brown on he top side while cooking in the oven...
You know you have the correct proportion of milk/flour/butter when the sauce comes out thick and the milk mixture just bubbles over the pork chops making a golden crust...
And the potatoes are done and not still "undone crunchy"...
That's why I par-cook my potatoes first...
the pork chops come out very moist and tasty...

Make a cheese cream sauce with some chives, bacon, green onion,garlic, mustard powder.Slice potatoes thin and layer with sauce 3-4-5 inches thick.. Bake till done. <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

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

Thanks Grumpy, I can't believe I never thought of adding mustard. I usually add it to most everything. Always gives a great zing. Have a friend that hates mustard but raves when he eats it in my tuna or potato salad. I am definetly going to add next time.

Thanks Breeze. I usually just use colby jack but like the idea of adding the Gruyere also. I guess all you guys are right, I just need to think out of the box and not do the same old thing that is boring. Now if I only had some more potatoes.

Yes, definitely alter the type of cheeses that you are using, as it makes a huge difference. And a bit of mustard and lots of onions can't hurt either! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />