In article >,
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 make my scalloped potatoes with a thin white sauce made with butter,
flour, and milk (1%) and perhaps some chicken broth. I would think
that the starch in the potatoes would have at least some thickening
effect if you choose not to use an additional thickener.
--
Barb,
http://web.me.com/barbschaller September 5, 2011