Scalloped Potatoes Au Gratin

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Anytime I make a white sauce, I always add nutmeg. You also need to salt the water for the potatoes because potatoes love salt and they'll just soak up what little bit is in the sauce and leave everything tasting bland. It is also important to use a good cheese. Try not to buy something already shredded and processed...shred it yourself and burn a few calories at the same time. (: Another thing to do is to chop the thyme and leave it in the dish so it adds more flavor. I used all of those tricks and it came out amazing. I have also just cut the potatoes much thinner and cooked it in the oven for less clean-up. It's a winner!

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I don't know why other people are saying this was bland. We all loved it. I halved the recipe since there were only 3 of us so I made 4 medium sized yukons. The sauce thickened up nice and was super cheesy. I cracked fresh pepper over each layer of the potatoes. The quick broil at the end gave a nice crisp to the top layer. This will be my good-to recipe for a healthy au gratin.

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Not at all tasty. I watched the video and it looked delicious. Mine also looked delicious but when we dug in at dinner the dish was tasteless. Ellie should have warned us that this lower calorie dish had no flavor

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I read the warnings about 'blandness' - so I kicked this recipe up a bit. I rendered bacon, then carmelized some onions in the bacon fat then added thyme, salt and pepper and minced garlic. I also roasted some broccoli. In the baking dish layered the potatoes, then the carmelized onions then the chopped roasted broccoli and then repeated with a final layer of potatoes on top. I also used sharp cheddar and a little parmesan. It was delicious - absolutely delicious.

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I substituted one cup of heavy cream for one of the cups of milk. It was delicious. The sauce was not enough for the 3 lbs of potatoes, so I would probably add another cup of milk and adjust the flour accordingly. This was very simple to make and my family really enjoyed it.

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Wonderful recipe on it's own, but as usual, I change things. I rendered down a thick slice of bacon then sauteed a small onion and 2 cloves of garlic in the fat, setting aside the bacon bits. I also diced about 8 oz of ham and set aside. Following the rest of the recipe as given, but using a sharp cheddar cheese in the sauce, I added layers of combined bacon bits, onion/garlic and ham, baking as directed.

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I made this recipe using brown potatoes, skim milk, monterey jack and parmesan cheese because that is what I had on hand. It came out delicious! I probably doubled the cheese but figured since I was using the skim milk that the fat god would forgive me. Very easy recipe to make your own.

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Easy and very tasty! I added a good sprinkle of nutmeg for that little somin somin extra taste. Will make it again.

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The presentation was beautiful. However, the flavor is a little bland, so next time I would add some nutmeg and black pepper, as other recipes call for.

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I wanted a healthy dish, but not a BLAND dish.

This fit the former, but it was one of the blandest dishes I've ever tasted. Adding shredded sharp cheddar and bacon bits improved it a lot. This is the first Ellie dish I've ever tried. Maybe next time I'll try to lighten up a Paula Deen dish.