Originally Posted By: Rear Admiral
Quote:
Had it with potatoes au gratin with smoked bacon bits...


Let me give you a shortcut recipe for potatoes au gratin without all the tedious slicing. I think the effort of slicing puts a lot of people off this fantastic dish. As for me, a few years ago I sliced the tip of my finger off on a mandoline.



We just use a food processor to slice the potatoes. The russets are a little big to feed into all but the largest commercial versions. That's why we use red potatoes and we don't peel them. We just scrub the skins well with a little soap and a scrub pad.