On Mar 3, 8:57*am, George M. Middius > wrote:
> I want to make scalloped potatoes to go with roast lamb, but not with
> all cream. Has anybody tried half cream and half milk?

i always make scalloped potatoes using just milk. it works fine.
like the poster below says, a few pats of butter enhance the whole
thing.
i don't know how you made SP, but i first made them by layering. a
buttered roasting pan, a layer of sliced potatoes, top with onions,
some pats of butter, flour to suit, then repeat until your roasting
pan is full, or you're out of potatoes. Fill up pan with milk.
Then later on, I learned to make the basic white sauce, put potatoes
in, mix em up, in a pan, and into the oven.