Potato stack (scalloped potatoes) from Food52

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute skim milk for whole milk.

  • mharriman on February 03, 2020

    My husband loved the results of this recipe, but as the cook, I found it problematic. Some on the Food 52 blog warned of the problems I encountered but I decided to try it anyway. The main problem is that the ingredients don’t cohere. The milk doesn’t incorporate with the other ingredients and the other ingredients create a goopy paste. I ended up brushing the paste on each potato slice and at the end pouring a bit of milk over the whole stack. The other problem was the baking time given. At 400 degrees my potatoes were brown and bubbling at 20 minutes. I moved them to the lowest rack, covered the tin in foil, and baked for another 20 minutes. The result was tasty potatoes but, for me, this recipe is way too fiddly for the result.

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