A Moose in Love 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.

That would defeat the purpose of cutting the cream, though.

>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.

I've never tried it with flour just tossed in. Maybe I'll try the
white sauce. It works as a substitute for alfredo on pasta.