Like Sauces? Then Check out The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - See the video description or www.thesauceandgravychannel.com for a link.
👏👏👏👏👏 another good recipe I'm going to have to try it I wasn't very good at making one before I guess I made a boo boo somewhere but I will follow this one have a blessed evening you and your family have a Happy Thanksgiving😊
Great question. Yukon golds and russet potatoes both work well because of their higher level of starch. The starch in both the Yukon golds and russet potatoes helps thicken the cheese sauce in the scalloped potatoes. Thanks for watching 😊👍
Nice questions. Soaking the potatoes helps remove a little bit of the excess starch. This helps keep the potatoes from gumming up. As for the boiling before backing - that would work just fine and it would also cut down on your backing time. Let me know if you try the recipe out and if you try boiling the potatoes.
If a potato dish of this type has cheese then the dish is called au Gratin potatoes...... Potato dish with same ingredients with NO CHEESE, then it's called scalloped potatoes. Very common error.
Like Sauces? Then Check out The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - See the video description or www.thesauceandgravychannel.com for a link.
That sauce does look great!
I've made it 3 times now, awesome every time following the recipe. Thanks👍👍
From Britain - that looked delicious! Subscribed. 🇬🇧🇺🇸
New to your channel .This looks delish, I will try this!!! I like that cutting board, nice!!!
Thanks 😊 Welcome to the channel. More sauces and gravies to come 👍
This is almost identical to my mother's recipe. But I think the sauce needs to be thinner, and more of it!
Thanks for watching! If you try it out and make it thinner and add more let me know how it turns out 👍
👏👏👏👏👏 another good recipe I'm going to have to try it I wasn't very good at making one before I guess I made a boo boo somewhere but I will follow this one have a blessed evening you and your family have a Happy Thanksgiving😊
Thank you Sandra. I hope you enjoy it😊 I wish you and your family a Happy Thanksgiving as well. 👍
Does it have to be russet potatoes or can you use yukon golds?
Rossets are porous so they take the flavor better.
Great question. Yukon golds and russet potatoes both work well because of their higher level of starch. The starch in both the Yukon golds and russet potatoes helps thicken the cheese sauce in the scalloped potatoes. Thanks for watching 😊👍
Why let the potatoes sit in a water bath? 🤔 Also, what about boiling the potatoes before assembling the casserole?
Nice questions. Soaking the potatoes helps remove a little bit of the excess starch. This helps keep the potatoes from gumming up. As for the boiling before backing - that would work just fine and it would also cut down on your backing time. Let me know if you try the recipe out and if you try boiling the potatoes.
Wow! New sub here! I recently made a Pineapple Honey Glazed Ham on my page too and *your dish looks amazing!* Hope to stay connected! 😁
Thanks for watching😊
To make a roux just cook equal parts fat and flour and cook just a few minutes 😊
If a potato dish of this type has cheese then the dish is called au Gratin potatoes...... Potato dish with same ingredients with NO CHEESE, then it's called scalloped potatoes. Very common error.
Putting in cheese it is no longer scalloped potatoes. The cheese makes it ptatoes au gratin
Exactly
SIDE?? Dish?