Posted on 11/23/2016 8:36:51 PM PST by SaveFerris
Good job!
No offense, but a roux with cream/milk is a béchamel. It’s not the same thing as what I presented. The richness of the excellent quality cheese and the heavy cream (NEVER 1/2&1/2, as it WILL curdle) will thicken when baked with the taters and letting it settle after taking it out of the oven not only completes the dish but the consistency, as well. Your recipe is a “scalloped” potato dish with the small amount of cheese on top. I’d say try mine out (maybe Christmas?) and then compare the two. Hope you had a great Thanksgiving. Ours will be on Saturday as we are all going over to a nephew’s home who had to work today.
LOL! My favorite! Especially good the next day on turkey sandwiches on white bread and lots of mayo. Yum.
I did give this a try ... and it was delish. I did use satsuma oranges vs tangerines because that’s what I had handy. It was a hit w/ the adults. I made a cranberry fluff for the kids ... which they also thought was yummy.
Easy to read & tidy. Kind of you.
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