Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
what were your baking parameters ?
were the potatoes previously cooked ?
?they look nicely browned
P.S.: try just a little freshly grated nutmeg in the béchamel,
or for that matter anything ' white ' ie mashed potatoes
if you already haven't tried this. just a little . not enough to notice ' nutmeg '
I always try to remember this w potatoes , and béchamel back in the day.
what were your baking parameters ?
were the potatoes previously cooked ?
?they look nicely browned
By weinoo,
