Weekday Scalloped Potatoes - Cooks Illustrated

Published March 1, 2003.

Classic scalloped potatoes are great for the holidays, but a slimmer, quicker version works better on Tuesday night.

The Problem

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.

The Goal

A lighter, more convenient recipe, but also a recipe that tastes good.

The Solution

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

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.