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Old 01-14-2007, 02:18 PM   #1
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Potatoes Au Gratin Question

I've never made this before. I've read a bazillion recipes and my question is this: Which works better, cooked potatoes in the oven for a short period of time or uncooked potatoes in the oven for a long period of time. Or is there any difference? I've already sliced the potatoes about 1/4" thick and haven't sliced the onions or made the cheese sauce yet. Any idears?

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Old 01-14-2007, 02:44 PM   #2
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I've always used uncooked potatoes and they turned out fine.
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Old 01-14-2007, 02:48 PM   #3
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That's exactly what I wanted to know. Thanks Amber!
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Old 01-14-2007, 02:52 PM   #4
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Yes, uncooked potatoes will give your cream mixture time to thicken too. If you have a mandolin it REALLY speeds up the process!
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Old 01-14-2007, 03:45 PM   #5
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I don't have a mandolin, Elf. Not sure why, probably because I'm lazy. Heck, I haven't even purchased a food processor yet. My birthday is coming soon, maybe I should present a wish list to my folks!
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Old 01-14-2007, 03:55 PM   #6
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You won't regret a mandolin! Comes in quite handy more often than you think!
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