"Nancy2" <nancy-dooley@uiowa.edu> wrote in message
news:1189616151.481581.76650@d55g2000hsg.googlegroups.com...
> 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.


I prefer bechamel myself.

During the 50's when escalloped (sp?) potatoes were almost once-a-week fare,
I made them a lot. It was much faster to just dust the flour on, and pour
some warm milk over it. I didn't know what parsley was then; probably
didn't know what to use paprika for, but I did use onions, and almost always
ham.

I hardly make them anymore. They're almost too good; one has to eat them up
soonest.
Dee Dee