Classic Potatoes Au Gratin

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I use this recipe as my classic staple for scalloped potatoes. It's fabulous as is and is "tweakable" if you have stuff in your fridge (leftover ham, different types of cheeses, etc). I never have dry mustard on hand---always use a heaping teaspoon of dijon mustard. Just delicious, fabulous, a must have for cold blustery evenings!
Submitted on 9/29/2009 by mhelminski

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This was really good but I think we prefer another similar recipe to this one.
Submitted on 9/27/2009 by a cook

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This was a little heavy but very tasty and pretty easy to make.
Submitted on 8/3/2009 by srogacki

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It was a favorite for everyone - never any leftovers no matter how much I make - very easy to prepare.
Submitted on 4/23/2009 by a cook

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Easy to make and good!
Submitted on 4/12/2009 by J.luvs.Kraft

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it was an easy recipe and a hit w/ the family! i would suggest boiling the potatoes a lil while to lower the baking time.
Submitted on 12/27/2008 by sweeteyedpinay

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Very good. Make sure the slices of potato are thin so they cook all the way.
Submitted on 11/20/2008 by cwgirl1919

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Everyone loved this and very easy to make!!!
Submitted on 10/10/2008 by vbkim

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This recipe was the best. Everyone thought this was better than my old fashion recipe and was asked to make again. The cheese mixture and how it was prepared gave the best overall flavor through out the casserole. Will make again soon.
Submitted on 8/26/2008 by a cook