On Mar 3, 9:48*am, A Moose in Love > wrote:
> On Mar 3, 10:19*am, George M. Middius > wrote:
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> > A Moose in Love wrote:
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> > >> I want to make scalloped potatoes to go with roast lamb, but not with
> > >> all cream. Has anybody tried half cream and half milk?
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> > >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.
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> > That would defeat the purpose of cutting the cream, though.
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> > >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.
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> > 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.
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> I think the white sauce is better.

I'd go the opposite direction from George, purple potatoes Anna. No
adulterants. S&P after plating. Pure decadence.

--Bryan