Recipes

[ScrapHappy]

I'm making a potato au gratin recipe tonight and the recipe calls for 6 thinly sliced potatoes but doesn't speciffy what kind of potato.  I googled some other recipes but, again, didn't see a specific type mentioned.  I'm guessing either russet or yukon gold?

[4kitties]

I use russet and they always come out great.

[Kachina624]

I don't think it makes much difference.  I'd use whatever is in the pantry.

[Carmie]

I use russets for casserole potato recipes too.  Yukon Gold work as well.  Both types are starchy potatoes and will help thicken the sauce and they don't get mushy.

[KingstonsMom]

Another vote here for russets for au gratin or casseroles, to me the Yukon Gold is a 'softer' potato and can 'mush' more easily, but that's just my experience.

[sunshine45]

yukon gold or red bliss.

i find russets tend to break up more.

[deepwaterdotter]

I find that russets are easier to slice on my mandoline.

[Pook]

@ScrapHappy  I find Yukon  Gold to be a softer potato which bakes quicker and melts in your mouth.

[LindaSal]

I always like to use Yukon Gold potatoes.  I only use Russet if I am baking them and once in awhile, red ones for a change in place of the Yukon's.

[depglass]

When in doubt I default to russet.