Creamy Au Gratin Potatoes and pork cuttlets

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We have tried au gratin taters a few times before, but this recipe worked well this time.

Tried some pork cutlets from Hollenbeck. Different than I thought, but good. Will bread these next time with some gravy.

the mandoline makes slicing taters a breeze

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of course bacon would make it better

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a light bechamel for the base sauce

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add cheese
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Came out pretty good. will kick the cheese sauce up a bit next time though.

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