Cooking tip: If you tend to keep peeled potatoes in water so they don’t brown, don’t this time. The water will absorb into the potatoes and remove some of the starch, preventing the sauce from thickening.
Switch it up:
1. Use crumbled stilton or gorgonzola, or grated parmesan or asiago, instead of gruyère.
2. Try red-skinned potatoes or a mix of white and sweet ones.
3. Add crumbled cooked pancetta.