yeah, right. how difficult can it be?
uhmmmm.....
who has some secrets to share? I've tried many things over the years but I've not replicated the technique of having still-semi-toothy potato slices.
I can do white sauces, cream sauces, cheese sauces, saucy sauces...
the ooey-gooey stuff is not normally the issue in terms of taste / texture - it's getting the potatoes and the sauce to 'be one in goodness' - we like a browned to slightly crisp topping. no objections to adding cheese / savory strussel type toppings...
I have a mandolin, I have knives. been thinking to slice & parboil to reduce the cooking time. or using white potato or yellow potato or gold potato or ? kind of potato stands up better in this dish?
uhmmmm.....
who has some secrets to share? I've tried many things over the years but I've not replicated the technique of having still-semi-toothy potato slices.
I can do white sauces, cream sauces, cheese sauces, saucy sauces...
the ooey-gooey stuff is not normally the issue in terms of taste / texture - it's getting the potatoes and the sauce to 'be one in goodness' - we like a browned to slightly crisp topping. no objections to adding cheese / savory strussel type toppings...
I have a mandolin, I have knives. been thinking to slice & parboil to reduce the cooking time. or using white potato or yellow potato or gold potato or ? kind of potato stands up better in this dish?