On Mar 3, 12:48*pm, "jmcquown" > wrote:
> "sf" > wrote in message
>
> ... > On Sat, 03 Mar 2012 08:57:06 -0800, sf > wrote:
>
> >> On Sat, 03 Mar 2012 08:57:52 -0500, 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?
>
> > Forget that last stupid answer. *You wanted to know about scalloped
> > and I talked about mashed. *I make plain scalloped only once in a blue
> > moon and have never considered using cream. *I'd probably be debating
> > if I wanted to add some cheese to it.
>
> If you add cheese it becomes 'au gratin'. *Nothing wrong with that, mind
> you!
>
> For scalloped potatoes I've used half & half, no problem. *I've also used 2%
> milk. *If you cook the white sauce down sufficiently and season the potatoes
> well it works.
>
> Jill

close. au gratin means a casserole topped with breadcrumbs and
cheese. the topping should then be lightly browned.