was looking for this

by arleen
(ns, canada)

I also used to make my scalloped potatoes by sprinkling flour between the layers. sometimes it worked most times it didn't. then i found a recipe similar to this one, and it worked great each time. but i lost it. i came on to find a recipe that made the sauce first (aka roux). i do same with my mac and cheese and it's always delish. i have one tip, i don't know if was mentioned or not, but if you slice the potatoes with the food processor, they'll be thinner and more uniform, just watch the time to cook on them. :) ty for posting the recipe i needed for my pork chop dinner tonight!