Scalloped Potatoes with Root Vegetables
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Appears in Cook's Illustrated September/October 2007
We've modified our quicker version of classic scalloped potatoes to include root vegetables.
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...