On Sep 11, 8:44 pm, Puester <pues...@worldnet.att.net> wrote:
> Jen wrote:
> > Usually I would always make a simple scalloped potatoes, by layering thin
> > slices of potato in a dish and adding enough milk to almost cover, dotting
> > with butter and baking at 180 C for about an hour. Lately this hasn't been
> > working right, I end up with a watery liquid in the dish, and it just
> > doesn't taste right. The only difference I can think of is that I've got a
> > new oven (I think it was around the same time), so maybe it's the
> > temperature. So should I Cook it for longer or less time? Or should I turn
> > the oven up or down? Or what else could I try? Any ideas?
>
> > Thanks
>
> Instead of just milk, make a bechamel sauce (white sauce = butter,
> flour, milk, cooked till thickened, salt and pepper.) Pour over
> potatoes, bake till potatoes are tender.
>
> And what--no sliced onion?
>
> gloria p

That milk & flour layering isn't precise enough for me; I've always
used a white sauce. That way, the final product will be as thick as I
want it. And, always onions, and sometimes sprinkles of dried parsley
and a little paprika. And sometimes ham.

N.