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Scalloped Potatoes II
February 24, 2003

I normally make this dish with the traditional cheddar cheese sauce, but decided that I wanted something a little different. I was a little concerned over differing reviews. The "bland" part can always be rectified but the flour issues kind of worried me. I was happy to see JEPPER'S review because I thought the "roux" idea was a good one. I made my roux in a sauce pan, added my milk along with black pepper, onion and garlic powder, parm cheese and some cayenne for a little zippity-do-dah. I placed my first layer of potatoes in the dish and poured some of the sauce on top, in addition to more parm cheese. I repeated this and ended with another sprinkling of parm and paprika. Very, very delicious Nancy!

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