I was yearning for good old-fashioned scalloped (and NOT AU GRATIN) potatoes so I halved the recipe to make for DH and myself. As did many reviewers before me, I made a roux white sauce instead of pouring the milk on top last. I also used olive oil instead of butter and added garlic and onion powder, dry mustard, pepper, and freshly grated parmesan to the sauce. The dish was excellent with just the right consistency and no canned soup taste. I'm a potato lover, and this recipe lets you taste and enjoy the texture of the potatoes. I highly recommend you slice the potatoes with a mandolin or food processor, as very thin and uniformly thick slices of potatoes work best. This recipe has the perfect proportions of potato, flour and liquid and you can season it to make it your own. Thanks, Buchko, for sharing this wonderful recipe.
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I was yearning for good old-fashioned scalloped (and NOT AU GRATIN) potatoes so I halved the...