On Mar 3, 10:19*am, George M. Middius > wrote:
> 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.

I think the white sauce is better.