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Washington, Pennsylvania

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Reviewed Scalloped Potatoes

Dec 24, 2010 in Food Network Community Toolbox on

I used half Yukon Gold and half Red Skin little potatoes, with the skins on (I wanted the color). I cooked them in the heavy cream (2/3 heavy cream, 1/3 half and half). After they cooked, I drained the potatoes, keeping the milk liquid seperate. I also sauted bacon, onions and diced red peper and set aside. Then I layered the potatoes, then the onion...

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