Tuesday, June 30, 2009
A change of topic: Scalloped Potatoes
These potatoes are heavenly. They are a lot of work but it is so very worth it, especially when you want to wow people. For this recipe I like using Yukon Gold potatoes, they have a nice buttery taste to them that works perfectly with the recipe. I can also leave the skins on the potato and the texture of the dish is not tampered with.