Patricia Wells recipe removes any milk product and roux from the recipe, for
health conscious scalloped potato lovers.
Look at: http://specialflavors.com/collection...s/potatoes.htm and
scroll down to "Baker's Wife's Potatoes" from her cookbook. It has become
the standard in our kitchen. When we want the milk taste we put in a small
amound of cream or milk just before assembling the dish. It also works great
with ham added, and you can add cheese.
Happy Holidaze to all.
Kent

"kilikini" > wrote in message
. ..
> What is the best tried and true recipe you've got?
>
> This is how I always do mine:
>
> Slice potatoes thinly in layers with LOTS of cheese, make a roux, add a
> little more cheese, white pepper, nutmeg, salt and then pour it over the
> potato mixture.
>
> Anyone have better ideas?
>
> kili
>
>