Gratins, the prototype for American scalloped potatoes, can be almost obscenely rich and hearty. While Gruyere is the quintessential gratin cheese, my excessive side likes a gratin modeled on ...

In fact, I actually prefer them cooked and reheated the next day! Scalloped Potatoes with Onions and Cheddar Cheese Serves 6 to 8.

Scalloped potatoes are related to the French gratin Dauphinois. Both combine potatoes, cheese, and cream or milk. This recipe with Gruyere is closer to the French version.

8 Italian fennel or cheese sausage >links (about 1 1/2 pounds)> 1 pound medium potatoes, >unpeeled, halved or quartered> Salt> 4 cups packed torn escarole, kale, >turnip, collard, chard or other ...

Season generously with salt and pepper and top with 3/4 cup cheddar cheese. Cover with the remaining potato mixture, season again with salt and pepper and top with remaining cheese.

In fact, I actually prefer them cooked and reheated the next day! Scalloped Potatoes with Onions and Cheddar Cheese Serves 6 to 8.

Scalloped potatoes are definitely a recipe worth keeping in your arsenal, especially for those for nights when you deserve an extra special treat.