I used the recipe for scalloped potatoes in Best New Recipes book. The recipe called for cheddar, but I only had gruyere. This means it was a little bit stinkier, but it still tasted fine.
This was much faster than the potato gratin recipes take and it was just as tasty. This is a keeper.
June 2012 Update: I made this with russets has suggested and they totally fell apart. Only use waxy potatoes for this! Laos, used like colby jack for the cheese and it's just too mild. Need something stronger.
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