I masde agrautin potataoes first making a bechemel sauce, and making it a chese sauce and when I got done everyone said it tasted sweet. to sweet what would cause that.
could anyone tell me why it might be sweet.
I used unsalted butter and flour and milk and cheese.

thanks Michael

The cause of the sweetness would likely be due to either the type of cheese you used or perhaps the potatoes themselves.

The cheese was packaged chedder and the potatoes were
russet.

Don't give up, perhaps this is just one of those times where something weird happened - because gratin potatoes are generally not sweet...who knows maybe you used sugar instead of salt :-)

Thanks Dawn,

I really got to keep trying dont understand this one cause when I tasted the bechemel it tasted good by itsself.
thanks again Michael

Something that you just said was interesting...you said, "when I tasted the bechamel it tasted good by itself"...that means that perhaps it was indeed something else and not the sauce. I feel like a bechamel detective :-)

You are correct though Michael you must just keep on trying!