Potatoes Au Gratin @ Keith Young's Steak House
Potatoes au gratin in the American style (as opposed to the thinly-layered French way of doing this) are usually a mess of overcooked potato topped by a layer of greasy melted cheddar cheese. This idea is especially commonplace in steakhouses. Keith Young escapes that trap by using lighter cheese, a light, creamy bechamel, and enough heat to brown the top. You will not be able to stop eating it, so be sure to get only one side dish per two people, or you'll eat the whole big casserole. Even before it has a chance to cool off.
