This was disappointing. The roux that you make with the butter, flour, and cream does not compliment the potatoes. It becomes a little mushy after cooking. I used yukon gold potatoes which I normally use for scalloped potatoes and there was little flavor even with fresh garlic and I doubled the rosemary and cheese. If I were to attempt it again, I would leave out the roux process and instead use pats of butter between the layer of potatoes. I would also lightly season each layer w/ S&P, and cheese. The half and half can be poured over top.I think it has potential,but it just okay as is.
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This was disappointing. The roux that you make with the butter, flour, and cream does not...