Mom's Scalloped Potato Gratin
These scalloped potatoes were one of my favorite foods growing up, but then I went to culinary school and learned, according to classical methods, how it was "supposed" to be made--and that's how I've been making it ever since. But recently, for whatever reason, I went back and tried to recreate my mother's version and was reminded of why I loved hers in the first place.
Gallery
Recipe Summary
Ingredients
Directions
Chef's Notes:
For a richer gratin, the top can be dotted with butter, and/or cream can be used instead of milk. More cheese can also be used if desired.
If all you have is 2% milk, you can always dot some butter in between the layers to make up for it.