Scalloped potatoes are absolutely divine. This recipe is not for calorie counters, because there are plenty to count in this dish. Which is why I don’t bother counting. Once in a while, it’s permissible to savor every bite of something that tastes this delicious.
Most scalloped potato recipe bake the potatoes in a bechamel sauce, a white sauce made with butter, flour and dairy. However, this usually results in a gloppy, mushy potatoes. This recipe simply cooks the potatoes in cream and milk, which is why the potatoes have a velvety, light texture. Since potatoes are starchy, they provide a perfect thickness to the cream. Another awesome technique for these potatoes is precooking them in the cream before baking in the oven, which drastically reduces the amount of baking time. Topped with a crunchy sprinkling of crushed potato chips and melted cheese, it’s a perfect texture contrast. Not to mention how pretty it is. It couldn’t be easier than this.
Most of the time when I find a recipe, I usually adjust the recipes to my taste, but when I use America’s Test Kitchen (Cook’s Illustrated), I rarely have to do any adjusting. They are my most trusted source when it comes to the kitchen. This is another example of a great recipe which I very slightly adjusted. Continue reading