On Wednesday, March 17, 2021 at 3:39:30 AM UTC-5, Cindy Hamilton wrote:
>
> What, no garlic?
>
Nah, this recipe from a set of ancient "Southern Living" cookbooks did not call
for garlic. It's tasty enough without that addition.
>
> I've only made scalloped potatoes two ways:
>
> 1. When I was a kid, from the Betty Crocker box
>
I've ever eaten those.
>
> 2. With a white sauce made from scratch
>
This recipe did not call for a white sauce. Just milk and cream of mushroom
soup.
>
> I've seen a recipe where you basically simmer the potatoes in
> light cream, which forms the basis of the sauce. Intriguing,
> but it sounds too fatty for me.
>
> Cindy Hamilton
>
I recall seeing a recipe demonstration on "America's Test Kitchen/Cooks
Country" where they simmered the potatoes in cream. Duchess or Light
House potatoes or something similar to that if I'm remembering correctly.