"jmcquown" > wrote in message
...
> On 9/14/2013 8:15 AM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 9/14/2013 6:53 AM, Ophelia wrote:
>>>>
>>>>
>>>> > wrote in message
>>>> ...
>>>>> On Sat, 14 Sep 2013 05:35:15 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> On 9/13/2013 9:33 PM, Cheri wrote:
>>>>>>> "jmcquown" > wrote in message
>>>>>>> ...
>>>>>>>
>>>>>>>> I'm planning scalloped potatoes for dinner tomorrow night. I might
>>>>>>>> throw in some shredded cheese to make au gratin potatoes. Add some
>>>>>>>> diced ham or browned sausage and broccoli florets. That would be a
>>>>>>>> full casserole-type meal.
>>>>>>>>
>>>>>>>> Jill
>>>>>>>
>>>>>>>
>>>>>>> Scalloped potatoes are always wonderful IMO, and easy to add to to
>>>>>>> make
>>>>>>> complete meals as you say.
>>>>>>>
>>>>>>> Cheri
>>>>>>
>>>>>> That's how my mom served them when I was a kid. It wasn't a side
>>>>>> dish,
>>>>>> it was dinner.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> I am certain this must have been nutritionally a failure. Too much of
>>>>> something or other, not enough of this or that. Amazing you are still
>>>>> going strong !
>>>>>
>>>>> :-Þ (sarcasm emoticon)
>>>>
>>>> <g> Never mind all that I want Jill's recipe for scalloped potatoes
>>>> ))))
>>>>
>>> It's not my recipe, just what I remember and have always done. I
>>> think Mom got the recipe from the 1950's Betty Crocker cookbook.
>>>
>>> Peel and slice about six russet potatoes. Make a roux with butter,
>>> flour, salt & pepper. Stir in enough milk, cream or half & half to
>>> make a medium white sauce. Stir for a few minutes until heated
>>> through and lightly thickened. Pour the sauce over the sliced
>>> potatoes in a casserole dish.
>>>
>>> This is the point where you would stir in other ingredients if
>>> desired. Seems to me Mom sometimes added minced onion. Pop it into a
>>> hot oven, about 350F, for about 45 minutes. The top should be nicely
>>> browned and the sauce bubbly.
>>
>> I'll give that a wee try ) Thanks)) Cheese might be good in there
>> too?
>>
> Grated cheese makes it "au gratin" potatoes.

Sounds fairynuff to me) What other ingredients would you add then if not
cheese?

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