tert in seattle > wrote in
:

> Aussie wrote:

>>>
>>> Did the milk thicken? I always make mine with a white sauce. I can't
>>> stand runny scalloped potatoes. My mom sort of did as you did, only
>>> she sprinkled some flour over each layer. And small dabs of butter.
>>>
>>> N.
>>>
>>
>>
>>
>> She basically has 1/2&1/2 (milk and cream)..... that 'thickens' quite
>> nicely.
>>
>> I use the same in my SP's.
>
> yep
>
> and I completely forgot that I did dot the layers with butter...no flour
> though


*Definitely* no flour!! And yeah, I do the butter thing as well.

I used to make a large Cornigware baking dish of SP's before, now I do
them in individual ramekins. Good for serving size (according to the SO)
and one 1 cup ramekin does me for 2 meals.



>
>
> mom made hers with white sauce btw
>
>


Hmmmm, like a potato mornay :-)

I've thrown various herbs and spices into the mix at one time or other in
the past.... garlic, chives, black pepper, onions, spice rubs, different
BBQ seasonings.... they all come out good :-)
(Not all at once though!!)


--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If
you want to experience the element, get out of the vehicle !