Scalloped Potatoes

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Appears in Cook's Illustrated March/April 2003

SERVES4 to 6

TIME1 hour

Scalloped Potatoes

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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