Scalloped Potatoes

Published March 1, 2003.

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 of the dish. We parboiled the sliced potatoes in the… read more

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 of the dish. We parboiled the sliced potatoes in the chicken broth–heavy cream mixture on top of the stove, then poured the whole mixture into a casserole dish and finished it in the oven.

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Serves 4 to 6

The quickest way to slice the potatoes is in a food processor fitted with an 1/8-inch slicing blade. If the potatoes are too long to fit into the feed tube, halve them crosswise and put them in the feed tube cut-side down so that they sit on a flat surface. If the potato slices discolor as they sit, put them in a bowl and cover with the cream and chicken broth. If you like, use Parmesan instead of cheddar.

Ingredients

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