Firm potatoes

[ortho1121]

Made potatoes au gratin last night. Thinly sliced russet potatoes in cream and cheese baked at 350 degrees for 1 1/2 hours and potatoes were still somewhat firm. Any suggestions or help? I have seen where some par boil them.

 

[Johnny West]

Made potatoes au gratin last night. Thinly sliced russet potatoes in cream and cheese baked at 350 degrees for 1 1/2 hours and potatoes were still somewhat firm. Any suggestions or help? I have seen where some par boil them.

It wouldn’t hurt to give them another half hour. You might lightly cover with aluminum foil at the end.