Quote from: Fuck You One-Eye on January 13, 2012, 04:55:12 PM
Huh.
TBH I've never even tried making it that way. Always just used a bechamel and par-boiled/cooled/sliced potatos. Of course, my method is much easier in a restaurant context because it takes less time and involves stuff that's usually already been prepped. I'll have to try it the "normal" way. If I were to indulge in baseless speculation, I'd think that possibly that way works out OK because of something to do with the starches that are also present in the potatos/turnips? I dunno.
I think this is part of it, the other is the veggies are raw. I have a few different recipes for scalloped vegetables, in all of them, if the veggies are not pre-cooked then you sprinkle flour, if they are pre-cooked the sauce is made aside and poured over....