Scalloped potatoes from Cook's Illustrated Annual Edition 2003 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

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

  • ashallen on September 28, 2019

    Excellent. Potatoes are fully tender. Flavors are really wonderful - browned on top and creamy and savory inside. I usually slice the potatoes with my food processor slicing disk - makes for much faster prep. We like the potatoes to be very tender and the top well-browned, so I usually simmer for 30-40 minutes and bake for 30-35 minutes vs. the shorter recipe-specified times. Recipe also handles variation well. It's great with/without the specified onion and garlic. Finely sliced scallions can be substituted for onion for a milder flavor (add to pot with potatoes). I often substitute 2 oz parmesan cheese for the cheddar cheese. A tablespoon of crumbled dried herbes de Provence works great in place of the thyme, as does a mixture of finely chopped fresh rosemary, thyme and savory. Also nice - this is a good dish in which to use previously frozen heavy cream. Leftovers are great and also freeze well for potatoes. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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