Scalloped Potatoes with Root Vegetables

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Appears in Cook's Illustrated September/October 2007

We've modified our quicker version of classic scalloped potatoes to include root vegetables.

SERVES 4 to 6

TIME 1¼ hours

WHY THIS RECIPE WORKS

We wanted a lighter, quicker scalloped potato recipe for weeknight dinners. Although we used traditional russet potatoes to form tight, cohesive layers, we used a 50:50 ratio of canned chicken broth and heavy cream to offset the heaviness o...

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