Does anyone know good recipe sites...

[idee]

I looked on the food network and most of their foods have a little extra like a gourmet or chef touch to a classic recipe. My family won't eat some of the things. I am looking for basic simple recipes to classic foods. One recipe I am looking for is potatoes au gratin or scalloped potatoes. We use the Betty Crocker boxed versions. I would like to make these or at least one of them from scratch. All I can find in the results are versions with blue cheese, another cheese I am not familiar with, lamb, buffalo meat, or mushrooms.

[emeraldize]

http://m.allrecipes.com

I find this site serves up a lot of basic recipes.

[idee]

http://m.allrecipes.com

I find this site serves up a lot of basic recipes.

Thank You. I will look it up.

[DrewEm]

I asked my "sexual non-" hubby and he tells me (I have two left feet in the kitchen...or is it bedroom...or hands??? I'm confused!) that anything "au gratin" means "with cheese". He says to boil potato slices like you were making mashed potatoes and the drain when tender. For the cheese portion use a mix of cheddar and swiss for a nice bite, cheddar alone for a mellow taste - avoid velveeta! In a small sauce pan mix your choice of cheeses, some half-n-half and cornstarch. When the mix is "melty" add to the potato slices, mix and serve. Add salt, pepper or other spices to taste. Being a chef, he says everything is "by eye". When I'm asked to bring p'taters (any Maine guys??? Any???) I use pepperjack.

DrewEm

[idee]

I asked my "sexual non-" hubby and he tells me (I have two left feet in the kitchen...or is it bedroom...or hands??? I'm confused!) that anything "au gratin" means "with cheese". He says to boil potato slices like you were making mashed potatoes and the drain when tender. For the cheese portion use a mix of cheddar and swiss for a nice bite, cheddar alone for a mellow taste - avoid velveeta! In a small sauce pan mix your choice of cheeses, some half-n-half and cornstarch. When the mix is "melty" add to the potato slices, mix and serve. Add salt, pepper or other spices to taste. Being a chef, he says everything is "by eye". When I'm asked to bring p'taters (any Maine guys??? Any???) I use pepperjack.

DrewEm

Thank you. I will give it a try. My dad, (he passed away of cancer in 2010), was a chef. I never ate potatoes au gratin growing up, I ate mostly fish, lobster, crab, and that stuff probably because my dad was from Norway. My husband bought Betty Crocker potatoes au gratin last month. With most foods I really enjoy I want to know how to make it.
My husband did call me accident prone this evening. Tonight I made chicken kabobs so he told me not to talk to him while I was putting chicken on the skewers. He thought I would stab my hand with a skewer. I can cook a good meal, but I once cut my finger with a can of evaporated milk. I was making a peach cobbler.
Tonight I made it through cooking dinner without a scratch. My daughter is a much better cook considering she is not accident prone.
I will avoid velveeta. My husband doesn't like the flavor anyways.