Our creamy scalloped potatoes has a browned, cheesy crust

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<pIn our experience, most recipes for scalloped potatoes take hours of work yet still produce unevenly cooked potatoes in a heavy, curdled sauce. This version is faster than most and produces layer upon layer of thinly sliced, tender potatoes, creamy sauce, and nicely browned, cheesy crust.

<pSimmering the potatoes briefly in heavy cream thinned out with milk before moving the production into a baking dish cut the cooking time significantly while also eliminating the risk of raw potatoes in the finished dish.

<pA sprinkling of cheddar cheese and a mere 20 minutes in the oven were enough to produce an appealingly browned, cheesy crust. Russet potatoes, thinly sliced, gave us neat layers with the best texture and flavor. For the fastest and most consistent results, slice the potatoes in a food<p———

<pAmerica's Test Kitchen provided this article to The Associated Press.