"Steve Freides" > wrote in message

> We saw a recipe on television which we decided to try last night - printed
> out Alton Brown's Baked Stuffed Flounder, and it was _delicious_ -
> We were wondering about using less dairy fat - the recipe calls for 1 cup
> of heavy cream. We keep half-and-half in the house, and whole milk, too,
> so the obvious choices are to replace all the heavy cream with
> half-and-half, or to use half heavy cream and half whole milk which, I'm
> guessing, works out to at least approximately the same thing.

I dont' reallys ee any need to use any cream in that recipe. I'd replace
that 'cheese sauce' with a white sauce recipe to which I'd added some cheese
and about a dessert spoon of brandy to save time, or, if I was really going
to be fussy, I'd cook down the wine separately before making the bechamel
sauce.

I also doubt you need so much cheese and certainly not so much cream to get
reasonable facsimile of what the chef was seeking so tat your family dont'
end up with gut problems from such a rich recipe.

I believe there are white sauce recipes for those who are gluten intolerant,
so it might be worth looking for such a recipe online.

Good luck.