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Scalloped Potatoes
April 17, 2006

I give it 5 stars for the concept, but I changed it a lot. I used half cheddar and half velveeta for the cheeses to keep it from being oily from all cheddar. I also only used 4 tbsp of butter, and a splash of white wine instead of cooking sherry. I cooked the sauce on the stove so I could control the heat, and I added in some pepper as well. I used gluten free breadcrumbs in lieu of cornflakes. It turned out amazing! The wine was essential, it wouldn't have tasted nearly as good without it.

  1. 60 Ratings

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