โDec-15-2013 06:15 PM
โDec-16-2013 06:45 PM
SWMO wrote:
Does the sauce have a ratio of cheese to the bechamel?
โDec-16-2013 06:34 PM
Super_Dave wrote:SWMO wrote:
Does the sauce have a ratio of cheese to the bechamel?
Funny how we grew up calling these potatoes, "scalloped" all our lives. I was in my 40's before I found out I was eating Au Gratin potatoes. LOL!
โDec-16-2013 06:23 PM
Super_Dave wrote:SWMO wrote:
Does the sauce have a ratio of cheese to the bechamel?
Funny how we grew up calling these potatoes, "scalloped" all our lives. I was in my 40's before I found out I was eating Au Gratin potatoes. LOL!
โDec-16-2013 04:04 PM
SWMO wrote:
Does the sauce have a ratio of cheese to the bechamel?
โDec-16-2013 03:39 PM
โDec-16-2013 03:26 PM
โDec-16-2013 01:48 PM
โDec-16-2013 12:16 PM
โDec-16-2013 06:26 AM
โDec-16-2013 06:10 AM
Super_Dave wrote:
I'll second Pat's use of cheddar cheese soup as a stabilizer (keeps cheese from separating) but I also use some real cheddar and velvetta for the cheese flavor.
โDec-16-2013 03:56 AM
โDec-16-2013 02:07 AM
SDPat wrote:
First Iโll be truthful and say I usually use boxed scalloped potatoes. Iโve tried many recipes for scalloped potatoes from scratch with a white sauce base and they usually curdle on me. But I have had good look with a can of cheddar cheese or nacho cheese soup and a half can of milk with 5-6 medium potatoes. You can doctor it up with some onion or whatever. I usually have better luck with russet potatoes than red potatoes because they seem to get softer. Cooking time will be right around 5 hours.
โDec-15-2013 08:12 PM
โDec-15-2013 07:08 PM