Wayne Gisslen

Scalloped Potatoes

Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
2½ pt

Method

Procedure

  1. Make a thin white sauce (béchamel) using the ingredients listed. Keep hot while preparing the potatoes.
  2. Peel and eye the potatoes. Cut into slices ⅛ in. (3