Any scalloped potato experts in the house?
I've got a recipe that I've used before with success, but I want to make it better.
In a 9x13 glass dish I'm using 4lb potatoes (decided on russets)
There will also be 8oz of cheese (half Stilton, half sharp cheddar) and I'm using whole milk, not cream.
The way I've always made it is not to par-cook the potatoes (and I still intend to use raw potatoes) and layer half of the cheese in the middle, with a sprinkle of flour and dotted butter. and then pouring the milk over the whole thing and baking covered until tender and then browning the top. I usually bake it at 375F
I'm thinking of reducing the baking temp to 325 or 350, and using a bechamel poured over the shredded cheese (2 layers, half over each) My logic is that the flour I usually use stops the sauce from breaking (along with all of the fat in the cheese), but by using the bechamel I'll end up with a smoother, more consistent sauce.
any thoughts? Am I wasting my time with unnecessary extra steps?
Edit: I found the original recipe for reference