04-25-2019, 10:47 AM
Location: Nantahala National Forest, NC
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Love-love scalloped potatoes. Mine are tasty but wondering what other ingredients you might use to make them especially good...?
Usually use milk over sliced potatoes, onions, s and p, a bit of butter and sprinkles of parmesan. Half and half instead of milk when splurging...
You?
04-25-2019, 10:56 AM
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Pretty much the same as you do
I do sift my flour and add a bit of Corn Starch, my splurge is Smoked Cheddar Cheese
04-25-2019, 11:00 AM
Location: Nantahala National Forest, NC
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Quote:
Originally Posted by
Mouser
Pretty much the same as you do
I do sift my flour and add a bit of Corn Starch, my splurge is Smoked Cheddar Cheese
That's the kind of tip I want....smoked cheddar sounds great!
04-25-2019, 11:52 AM
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Hard white goat cheese and, of course, shredded ham or pepperoni.
04-25-2019, 12:57 PM
Location: Nantahala National Forest, NC
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Quote:
Originally Posted by
Cliffie
Hard white goat cheese and, of course, shredded ham or pepperoni.
Ooh...goat cheese, never thought of it...
like your secret ingredient...
04-26-2019, 02:06 AM
Location: SE Florida
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I like thin cut, bone in pork chops cooked in them. Adds great flavor.
04-26-2019, 09:29 AM
Location: Nantahala National Forest, NC
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Quote:
Originally Posted by
Dogboa
I like thin cut, bone in pork chops cooked in them. Adds great flavor.
Likely so....
I like gruyere cheese added.
04-27-2019, 11:02 AM
Location: South Bay Native
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Second the gruyère - I make a thin béchamel sauce and pour it over the potatoes and onions. I find uniform sized spuds and onions, slice them each thin, and then stand the slices alternating in arranged rings around my oval au gratin pan. That way the sauce goes everywhere around the vegetables and cooks evenly. It looks nice as well when serving.
04-27-2019, 11:08 AM
Location: Northern California
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A large dash o f Lea & Perrins Worcestershire sauce.
04-27-2019, 11:12 AM
Location: Nantahala National Forest, NC
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Quote:
Originally Posted by
DontH8Me
Second the gruyère - I make a thin béchamel sauce and pour it over the potatoes and onions. I find uniform sized spuds and onions, slice them each thin, and then stand the slices alternating in arranged rings around my oval au gratin pan. That way the sauce goes everywhere around the vegetables and cooks evenly. It looks nice as well when serving.
Yum...very nice. I like to make dishes pretty as well....
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