What Makes Great Dehydrated Au Gratin Potatoes?
Thanks to dehydrated potatoes, you can skip the usual preparation time required for homemade potato dishes without sacrificing any of the flavor. The hardest part about making au gratin potatoes is deciding what should join them on the plate. Next to steak, turkey, ham, casseroles, soups or other hearty entrées, au gratin potatoes make a dependable, heat-and-serve side dish. Our chefs define high-quality au gratin potatoes as having a yellowish orange cheese color that is not bright neon or enhanced-looking. The potatoes themselves should be whole slices with minimal broken pieces. The noticeable to moderate aroma should have some complexity, delivering discernible potato, cheese, dairy and seasoning notes. There should be no inappropriate aroma or flavor off notes, like cardboard packaging notes. Au gratin potatoes will have an appropriate taste balance when moderate saltiness is the leading taste. A discernible sweetness will follow, along with a touch of sourness. Among the flavors,
