Scrape
four potatoes, then slice very thin. Slice an onion into thin rings.
Spray a 9" x 9" glass pan with Pam(r). Layer 1/3 of the potato slices
on the bottom. Top with 1/2 the onion slices. Sprinkle with salt,
pepper, and about 1 Tablespoon flour. Repeat, then finish with the
last 1/3 of the potato slices. Pour about 1/2 C skim milk over the
top. Top with 1/4 Cup Low fat or nonfat cheddar cheese. Cover with
foil and bake about 35-40 minutes at 375°. A terrific change of pace!
2007-02-13 06:53:23 · 6 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
That is potatoes au gratin it shoulds like....at any rate, it thickens the juice in the casserole and holds things together
2007-02-13 06:56:43 · answer #1 · answered by sage seeker 7 · 0⤊ 0⤋
Flour tends to help thicken things, specially with stews. If you make a stew and it's too thin, then all you do is add flour to help thicken it.
I'm not sure what you are making there, but anyway.
Flour has been around for centuries, and it's a staple ingredient in a lot of foods. Don't question why it's there. It's supposed to be.
2007-02-13 14:58:54 · answer #2 · answered by Mr. Maul 4 · 0⤊ 0⤋
The flour will help thicken the milk and also potato" have water in them so all the flour will do is make it a little thick, if you don't want to use it don't it won't make much difference.
2007-02-13 15:04:25 · answer #3 · answered by sandyjean 4 · 0⤊ 0⤋
It thickens the milk and cheese into a creamy sauce, otherwise all you have is cheesy milk. Scalloped potatoes are very similar, just butter added and cheese omited.
2007-02-13 15:03:51 · answer #4 · answered by Virginia C 5 · 1⤊ 0⤋
Keeps it firm and stuck together so it fries well. Basically, the same idea as a latke or a Svenska pannekoeke.
2007-02-13 14:59:39 · answer #5 · answered by wife of Ali Pasha 3 · 0⤊ 0⤋
the flour thickens the meal
2007-02-13 14:58:41 · answer #6 · answered by Art 4 · 0⤊ 0⤋