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Old 04-25-2019, 10:47 AM
 
Location: Nantahala National Forest, NC
27,074 posts, read 11,736,529 times
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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?
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Old 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
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Old 04-25-2019, 11:00 AM
 
Location: Nantahala National Forest, NC
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Quote:
Originally Posted by Mouser View Post
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!
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Old 04-25-2019, 11:52 AM
 
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Hard white goat cheese and, of course, shredded ham or pepperoni.
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Old 04-25-2019, 12:57 PM
 
Location: Nantahala National Forest, NC
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Quote:
Originally Posted by Cliffie View Post
Hard white goat cheese and, of course, shredded ham or pepperoni.

Ooh...goat cheese, never thought of it...

like your secret ingredient...
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Old 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.
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Old 04-26-2019, 09:29 AM
 
Location: Nantahala National Forest, NC
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Quote:
Originally Posted by Dogboa View Post
I like thin cut, bone in pork chops cooked in them. Adds great flavor.

Likely so....

I like gruyere cheese added.
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Old 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.
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Old 04-27-2019, 11:08 AM
 
Location: Northern California
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A large dash o f Lea & Perrins Worcestershire sauce.
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Old 04-27-2019, 11:12 AM
 
Location: Nantahala National Forest, NC
27,074 posts, read 11,736,529 times
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Quote:
Originally Posted by DontH8Me View Post
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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