Ever since I saw these Weeknight Scalloped Potatoes on Cooks Illustrated, I have made this recipe my “go to” every time I want to make Scalloped Potatoes. They are quick and easy and oh sooo delicious…
I made them this Christmas for a crown of 11, but they’re even simpler for 2.
Scalloped potatoes are one of my favorites. But traditionally they are unevenly cooked, the sauce is either too dry or too soupy, and its really a crap shoot what you get at the end. This recipe takes all the guesswork and anxiety out, and in the end you will enjoy the easiest and most delicious Scalloped Potatoes you’ll ever eat! I promise….
The basic concept is to precook the onions & potatoes with a hint of garlic, in a cream and chicken broth sauce, and then pour into a casserole or small individual casseroles, add some shredded cheddar cheese on top and bake for about 15 minutes. That’s it! It’s like boiling potatoes for mashed potatoes only in a cream sauce. And you control the thickness of the sauce. Who can’t do that? And, you can even control the heavy cream, by using a light cream, and you can thicken if necessary with a little cornstarch and use low fat milk.
As with any recipe, the right tools make the job easier. Instead of hauling out the food processor, I used a Mandoline, which I laid on top of the stock pot I used to cook the potatoes in, and sliced. the job was super easy and the slices were all the same size. When you slice the potatoes by hand, the slices are all over the place in thickness. Using a food processor or Mandoline, makes the job super easy, and they will cook evenly in the sauce. There are a variety of slicers out there for all different price ranges, so you shouldn’t have a problem finding one to suit your needs.
The perfect thickness for slicing potatoes is 1/8″. Thicker slices slid apart when serving, and thinner, produced a mashed like consistency.
Thank you to Cooks Illustrated for coming up with this dynamite way of making Scalloped Potatoes! I know this will be your “go to” recipe too!
This recipe serves 4-6 people, and I doubled for 11 people and had a little leftovers, so if you’re making for 2 people, I’d half the recipe.Print