Recipes

[Free2be]

If I felt the need to cut the cream back, I would do what Deep does, use some broth.  Lower fat dairy is more apt to curdle but some people don't mind that. I usualy follow a recipe close when the cook has earned their stripes.

We should all cook according to our own tastes and needs.  I don't make this often and serving size matters, too. It's a lot like "Aunt Berties" listed here in this forum only hers is plain, no cheese, which I may try next time.  Not to put anyone over the edge but I had some leftover tonight with a steak.  LOL  Small prime filet. 

[shoptilyadropagain]

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@nomless wrote:

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@shoptilyadropagain wrote:

Sounds good but I would leave out the fennel bulbs.  I've never had them but I understand they have a fairly strong licorice taste.  

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@shoptilyadropagain, after being cooked, the flavor of fennel changes dramatcally. I don't like raw fennel, which does have a distinct licorice taste, but I love, love, love cooked fennel. It's mild and sweet. I first tried fennel by makng the potato recipe that OP posted,  and they were terrific! I now love cooked fennel. 

I would encourage you to try them. Perhaps the next time you make scalloped potatoes, making a single serving portion that includes a little fennel. That way you could try it without ruining the entire batch if you don't like iit.

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@nomless...thanks for the heads up about cooked fennel.  I may have to try it next time.

[dex]

@Kachina624 I would use regular milk instead of cream.I don’t like rich food either.