Like I said in my previous post, my Easter dinner menu is now a 2-year tradition: lamb, minted peas, crescent rolls, and these au gratin potatoes. Apparently the other part of this new tradition is that I don’t make these recipes except on Easter (although the crescent rolls need to make it back into regular rotation, I think).
These au gratin potatoes are creamy and cheesy, with a delicious crunchy panko topping. I like to use Yukon Gold potatoes, because those are my favorite, but you could also use Russet potatoes if that’s what you have on hand (I would peel them). I would also recommend shredding your own cheese, because it will melt better into the sauce. Enjoy!