Scalloped potatoes, ham and some vegetable medley from Aldi that I found in the freezer. I am always trying new scalloped potato recipes, looking for my platonic ideal. This one, from Food52, has caramelized onions, which was an excellent addition, but the sauce broke and it was a little underseasoned. Those things were both my fault, though: I added too much cheese, and I subbed in some half & half for the called-for heavy cream. I think a bechamel based (or Mornay) recipe is going to give me more of the results I want. Anyhow, creamy, oniony potatoes are never truly bad.
No comments:
Post a Comment