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12 servings, 1/2 cup (125 mL) each
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We precook the potatoes to decrease the baking time, which helps to prevent the white sauce from curdling.
Cut cooked potatoes in half, then place, cut-sides down, and slice as directed. Be sure to cut the slices evenly for uniform baking.
Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.