Your recipe is so similar to mine! I never could get the sprinkled-on flour to magically make a white sauce in the oven. The stove top sauce is much more reliable. One thing I do differently - instead of par-boiling the sliced potatoes, I rinse and drain (but don't dry) them, plop them in my (microwave AND oven safe) casserole dish, cover them with plastic wrap and zap them in the microwave for 4 or 5 minutes. Then I pour the white sauce over the potatoes and bake in the oven. Saves a pot! Sometimes I sprinkle on shredded cheddar near the end, but you're right, sometimes things have to be PURE! Great ideas and tips. Thanks for sharing. ~ MaryJane Yes, like the microwave tip - I debated doing that but wanted to bake in my metal pan, so went to the parboiling instead. Microwave would be even easier, you're right - thanks for sharing! PJH

• Reply