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Re: Scalloped Potatos
[Re: pony600]
#7205
04/03/2009 12:01 PM
04/03/2009 12:01 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
Traveler
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Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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I like both your's and contessa's recipes... mine was just the basic... I always add lots of thinly sliced onions... and enough flour to make the juices thick... usually par-boil the potato slices, pre-soaked also... I hate crunchy potatoes in this! they have to be cooked "aldente" before adding to casserole... I slice mine about 1/4" thick... sometimes I will top with thin cut pork chops, or layer with leftover spiral cut ham...
Cheese is definately Au Gratin, and can be done same way with addition of cheese... personally, I like it better without the cheese...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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