I have volunteered to make for our "Colonial Fair" at school a Scalloped Potatoes and Ham Casserole" Recipe called for potatoes sliced, cubed ham, parsley, small amount of mined onion, flour, milk, salt and pepper.
I made it (without parsley) and it was o.k. I am thinking that it may need tweeking ....
some recipes call for scalding the milk. Is this necessary? What does this actually do?
other recipes call for using milk butter and flour to make a cream sauce.
I wondered whether a bit of dry mustard might perk up the dish?
I can't make another test batch as my family will not eat any more ham potatoes casserole.
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