It tastes like fried cheese

A few weeks ago I had seen a recipe for au gratin potatoes on Ally's blog Culinary Infatuation. Never having had au gratin potatoes before, I wasn't even sure what au gratin potatoes were. My only experience with them had been seeing the boxed kind on the grocery store shelf.

And to be perfectly honest, potatoes that come from a box or bag scare me a little. They have an awful taste and an even worst texture. The few times my mom made mashed potatoes from a box growing up I refused to eat them. I can tell the difference no matter what you do to them. I need real potatos full of starchy goodness. And when I saw this recipe I knew that I had to have them. I mean, who can go wrong with cheese and potatoes (fresh potatoes that is)?

So tonight was the night to make them. The only thing change I made to the original recipe was to use two giant red potatoes instead of three medium Yukon golds and only making two layers of the potatoes and sauce because, well, that seemed enough to me; I had also cut my potatoes a little thicker than I should have. I also used already ground nutmeg instead of freshly grated. I almost omitted the nutmeg altogether, but I'm glad I left it in because it added a nice, nutty undertone to the dish that I really like (I really sound like I know what I'm talking about, don't I).

I was happy with how this turned out and will be making it again. Justin really liked it, too, and went back for seconds. He especially liked how the cheese got crispy on the edges (I will admit that was the best part) and decided that it made the dish taste like fried cheese!