I like cheese in my scalloped potatoes. These are my two "go to" recipes. Potato Gratin Yield: 6 servings (serving size: 1 cup) 1 clove garlic, halved Cooking Spray 1 c onion, chopped 6 medium sized baking potatoes, peeled and cut into 1/8 inch slices 1/4 tsp salt 1/4 tsp pepper 3/4 c extra sharp cheddar, grated 1/4 c romano cheese, grated 1-3/4 c chicken broth 1 c evaporated milk Preheat oven to 425 Rub a shallow 3 qt casserole with cut sides of garlic halves, discard garlic. Coat dish with cooking spray. Coat a non-stick skillet with cooking spray, place over medium heat until hot. Add Onion and saut� 5 minutes or until tender., set aside. Arrange 1/3 of potato slices in prepared casserole, sprinkle with half the salt and half of the pepper. Top with half of the onions and half of the cheeses. Repeat layers, ending with potato slices. Bring broth and milk to a boil over low heat in a small saucepan. Pour over potatoes. Bake, uncovered for 50 minutes or until potatoes are tender. Let stand 5 minutes before serving. Scalloped Potatoes with Three Cheeses Bon App�tit : November 1999 by Rick Rodgers Ingredients 3/4 cup (packed) grated extra\-sharp cheddar cheese (about 4 ounces) 3/4 cup crumbled Danish blue cheese (about 4 ounces) 1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces) 4 pounds russet potatoes, peeled, cut into 1/4\-inch\-thick rounds 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 cup finely chopped onion 3 tablespoons all purpose flour 4 tablespoons (1/2 stick) butter 3 cups whole milk Preparation Preheat oven to 400�F. Lightly butter 13x9x2\-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl. Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese. Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375�F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving. My notes: I use gruyere in place of blue cheese and this was delicious! Linda

Here is the lime Jello recipe. Make it the day before serving. I will look up the au gratin recipe for you later. Buy the small box of lime flavored Jello and the small sized can of crushed pineapple and 8 ounces of sour cream. Drain the pineapple well, pressing the pineapple with a large spoon in a sieve to get the juice, and save the juice. Follow the directions on the box for how much boiling and cold water to use to mix it, but use all the drained juice for the cold water, adding enough water to make it the right amount. Sometimes I use 2 or 3 tablespoons less of the cold water to help make the Jello firmer. When the Jello is thoroughly dissolved, stir in 1 cup of sour cream--I use a whisk and room temperature sour cream to make it combine well but do not beat it with the whisk or it will make it frothy, just stir it. Then cool it in the mixing bowl in the refrigerator until it is starting to set and is somewhat thickened. Stir in the crushed pineapple so it is evenly distributed and pour into a very lightly oiled mold or individual molds or custard cups. Put back in the refrigerator for several hours or overnight. When it is time to serve, garnish the individual salad plate or serving plate with leaf lettuce. Run your finger around the edge of the mold to loosen the top of the mold from the very top of the edge. Fill a large bowl or the sink with hot water and dip the bottom of the mold up to the edge of the Jello into the hot water. 5 to 10 seconds for a custard cup size mold, 10 - 15 seconds for a large mold. Tip over the cup mold into your hand and give it a good shake. It should drop out onto your hand. For the big mold, quickly tip it onto the lettuce on the plate and give it a good shake to loosen it. Voila. You can make a larger recipe by increasing all the ingredients if you are using a large mold. You could even make this in a lightly oiled glass baking pan, cut it into squares and use a spatula to lift out each serving.

I did a taste test tonight. I bought one garnet and one of the light tan skinned sweet potatoes. I baked them along with a Russet in the oven. The garnet cooked faster than the other two and began oozing out its natural sweet syrup. The tan sweet potato took the longest to cook all the way through. The garnet was as usual -- moist, soft, and delicious. I was pleasantly surprised by the tan sweet potato. It was mildly sweet, not overwhelming. But its texture was fine -- creamy with a light yellow flesh. Since the tan potato took longer to fully soften, I think it might be a good choice for oven fries. It just might hold its shape better and stay firmer than other sweet potatoes. Also, since it's less sweet, it might be adaptable to a variety of applications. I think it's some sort of Jersey. Now that I've tried it, I'll buy it again. Here's a picture before the potatoes went into the oven:

Well dang! I thought I had gotten it off Facebook or Pinterest but I can't find it and I'm not at home. I can add the recipe later. It's mashed sweet potatoes, white cornmeal mix, pumpkin pie spice (which I don't like so I used cinnamon), eggs, butter, a little sugar. I think that was all. It was really good.