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re: No-Curdle Scalloped Potatoes question

Misc.
Dear Elly,

Thank you for pointing out the double milk in the instructions. I made the change to the recipe (you add the remaining flour, salt and butter to the top and then the milk after baking for 15 minutes).

That recipe is actually the same as one that was previously posted (thanks again Joan!) - I should have realized that it was Miriam's recipe because it's credited to Current, Inc.: No-Curdle Scalloped Potatoes

I've used the recipe several times and I'm happy to say that dry baking the potatoes dry first does work to prevent curdling.

Happy Holiday Cooking Elly!

Betsy
MsgID: 019489
Shared by: Betsy at Recipelink.com
In reply to: ISO: question Re: Scalloped potatoes
Board: Vintage Recipes at Recipelink.com
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