Will my scalloped potatoes turn out ok?
I have this recipe in the oven:
http://food52.com/recipes...
But I neglected to read the tip, and simply subbed 1 3/4 cup milk and 1/4 cup half and half for the cream, without making a bechamel. Is is going to be super liquidy, and if so, is there anything I can do about it now?
Thanks!
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4 Comments
has a marvelous way to do potatoes where you keep pushing the potatoes down with a wooden spoon in the liquid with no flour added and they are scrumptious. i have made them annually for holiday dinners and the leftovers are really good too.