Appears in Cook's Illustrated March/April 2003
Classic scalloped potatoes are great for the holidays. This much-quicker version is perfect for a regular Tuesday night dinner, too.
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...