i'm attempting scalloped potatoes tonight. and it seems to have gone horribly wrong!!

[purplemonkeydishwasher]

argggh.
i should never try new things
i've layers thinly sliced potatoes with thinly sliced onions and a sprinkling of flour and a bit of butter on each layer. then put whole milk over it (about 3/4 up)
and baked the shit out of it.
just checked it. it smells really really good.
but the 'sauce' is very very thin.
have i done something wrong? is there any way to salvage this?

have you got any cream or grated cheese you could add? i do mine with half milk, half double cream.

pour it off and thicken? i like thin sauces tbh

i'm going to grate som cheese.
might try pouring it off.
this is seriously thin. seems thinner than actual whole milk...
should it have bakes with or without the lid?
i am a good cook. really.

with. then without. it'll be lush, thet're all nice ingredients.

Just sprinkling flour on it won't make the flour thicken. If you want thicker sauce made with flour, butter and milk you need to make it separately.

Try potatoes layered with onion and butter and pour cream over them. Easy and delicious.

see i wouldn't have thought of sprinkling flour on them but i saw this thing on t'internet that said you should.
i think it has been my mistake.
sauce seems to have split.
i'm going to add A LOT of cheese and stick it back in the oven.

I would tip out the sauce and make new. You know that will be fine whereas the sauce is not going to thicken by adding cheese.

true enough.

someone posted the recipe on delia's website.

"Slice potatoes and onion thinly. Put in pan or basin. Sprinkle with flour. Add enough milk nearly to cover. Dot with margarine. Cook for 1 1/3 hours at No. 3 till is milk gone."

yeah.
right.

so should ii just make a basic cream sauce?

And there is your answer, Delia.

Yep, make your basic white sauce, add cheese when thickened and pour over potatoes.

lovely! thank you!

(i know i know i should know better than trust delia. it was a moment of weakness!!)