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Home Cooking

Parmesan Scalloped/Au Gratin Potatoes but not too sauce or creamy

attran99 | Sep 28, 201404:45 PM     16

We went to a fabulous wedding last night where the served a Parmesan scalloped/Au gratin potato side along the filet. The potatoes were tender and had a strong Parmesan essence, but was not creamy and saucy as scalloped potatoes/Au gratin dishes usually are. My husband loved them because they weren't creamy or overtly saucy, and I would love to re-create the dish. Any awesome CHs out there with an idea of how this was accomplished?
Thanks!

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