Scalloped potatoes from Cook's Illustrated Magazine, Mar/Apr 2003 (page 13)

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Notes about this recipe

  • anya_sf on December 05, 2024

    Super creamy and delicious, and done in an hour. The short simmering and baking times worked perfectly for me (with potatoes sliced in the processor) although the cream did not get fully absorbed, even after resting for a good 20 min. Next time I'd consider layering some cheese in the middle. Would love to try other variations.

  • 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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