Is there anyone whose thoughts do not turn to vegetable gratins in the fall? This recipe explains the technique step-by-step.

 I made a big mistake in using super-sharp white cheddar instead of yellow.  Made this dish 50% less aesthetically pleasing, and maybe you don't want the extra-extra sharp cheddar flavor... a nice sharp but slightly creamier Tillamook would be better.

3/4 cup grated cheese = 3 oz good cheese, grated