Add Flour & Cream to Scalloped Potatoes

Video Transcript

"Hi! This is Richard Buccola here in New York City and today on behalf of Expert Village, I am going to show you how to make scalloped potatoes. All right we are back and we've got our onions and our garlic and butter there. We are going to take two tablespoons of flour and just slowly put it in all over the place. Don't put it in one clump or you will get clumps so just slowly put it around like this. That is one tablespoon and the second tablespoon the same thing. Just put in different areas of the frying pan like so. Then we are going to get our heavy cream. About a cup and half of heavy cream. You know what, I am using half and half because you could use milk, heavy cream or half and half. I found that using half and half is the best. You don't want to just pour this all in. You just want to stir it in slowly. A cup and half; this is 2 pints. I know I need most of this. If you are off a little bit, this is okay. It is not going to ruin the dish. You don't have to be exact. You slowly want to put this in like so and as you do it, you are going to start stirring it. You are going to start stirring very slowly. You don't want to see the lumps from the flour. If you pour it in too fast, you are just going to get a bunch of lumps. That is an easy way so that you don't have lumps. Just pour it in very slowly. You can see that I've got the sauce coming. When I come back, we are going to start adding the cheese. Take your time. It is a fun meal. I know it takes a little bit longer. People say that I can't do this everyday of the week. Do it at special times. It's scalloped potatoes here on Expert Village. "