I make my scalloped potatoes by slicing them on a grater ( thin long slices) and then cover them with cream of celery and cream of mushroom soup. Why is it that when I bake them they turn an ugly brown color ? Could it be that I dont rinse them and the starch does this ? My MIL makes them the same way and hers is never brown.
They look rather disgusting but they taste good !
I would like to be able to serve them to company though.
Does anyone know why this happens ?