Mom used white sauce, so there was no problem with separating. Takes
> a tiny bit longer, but her potatoes were always surrounded by a
> smooth, creamy sauce.
>
> The first time I made bechamel sauce, a few years ago, I was a nervous
> wreck. The name sounded so forbidding. Once I started making it, I
> realized that it was my old, familiar "white sauce" from macaroni and
> cheese and scalloped potatoes days. Who'd-a thunk?
>
> Carol

Exactly the way my mother made her scalloped potato. She had a salad master
slicing gizmo (they still make it) that had a scallop cut blade. We would
cut the potatoes on that and then make the white sauce to pour over. I have
been making white sauces since I can even remember, as we used it for a base
for many other sauces and soup thickening. I also was intimidated by the
name bechamel, and then saw it was a simple sauce!!

Later,
DP
>
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