Comments on: Scalloped Potatoes Gratin

By: Judith Hanneman

Judith Hanneman — Fri, 18 Sep 2015 21:24:25 +0000

In reply to Ann.

I did that here too! Forgot to put it in the recipe though.

By: Ann

Ann — Fri, 18 Sep 2015 21:20:05 +0000

After pouring sauce over potatoes, I always use a fork to lift potatoes slightly to let sauce move down between the layers.

By: Judith Hanneman

Judith Hanneman — Fri, 18 Sep 2015 02:29:03 +0000

In reply to Deborah.

I always thought of doing that too–par cooking the potatoes–but most times I was just too lazy to do it!!! And using evaporated milk (I know they call it condensed in UK) is a pretty good substitute for the cream. The key here is to eliminate a lot of water and there’s plenty of that in regular milk.

By: Deborah

Deborah — Fri, 18 Sep 2015 01:56:13 +0000

I have always..precooked my potatoes.then add the cheese and I use condensed milk or cream.but I like the creamy Ness from the can milk