Published March 1, 2003.
Classic scalloped potatoes are great for the holidays, but a slimmer, quicker version works better on Tuesday night.
Traditional scalloped potatoes are luxuriously rich and time-consuming. More and more versions of both frozen and boxed scalloped potatoes have been showing up in the supermarket, claiming to be an easy addition to weekday dinner. They are more convenient and lighter than traditional scalloped potatoes, which makes them more suitable for weeknight cooking, but they taste terrible.
A lighter, more convenient recipe, but also a recipe that tastes good.
Start with traditional russet potatoes to form tight, cohesive layers. Use a 50/50 ratio of canned chicken broth and heavy cream to offset the heaviness of the dish. Add some sautéed onion and thyme to brighten the flavor. Parboil the sliced potatoes in the chicken broth/heavy cream mixture on top of the stove, then pour the whole thing into a casserole pan and finish it in the oven.list of recipes