Homemade potatoes au gratin

Some people have a good taste for beer or wine. These discerning individuals can take a small sip and know whether it’s good or bad. But that’s not everyone. (And if you are, don’t be snobbish about it. Learn to appreciate your own skills without ever denigrate someone who lacks them. But I digress.) For me, my humble skill is that I can tell whether a restaurant made any potato dish from real potatoes or from a box.

I made home made potatoes au gratin last night for the first time ever. In the past, I used the boxed kind from Betty Crocker. Last night, I cut my own potatoes, made the sauce, with two kinds of grated cheese, and baked it in the same oven as some other chicken.



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