Scalloped potatoes are always a crowd-pleaser, but the delicately creamy sauce can take an awfully long time to come together in the oven--and even then, the potatoes might not cook through evenly. Here's a trick that shaves 30 minutes off of a traditional scalloped potato preparation and ensures that the potatoes cook to a beautifully even softness, without compromising the tiniest bit of flavor. See How to Make Quick Scalloped Potatoes ». Vanessa Rees
Variations on the comforting dish, from classic potatoes with milk and cream to a punchy pimento cheese-spiked casserole.
This classic gratin dauphinois, or scalloped potatoes, is one of our favorite comfort foods.
Comte or Emmentaler cheese, celeriac (also known as celery root), and tomatoes are combined with sliced potatoes and creme fraiche for this sumptuous gratin. This recipe is an adaptation of one in Patricia Wells’s cookbook Bistro Cooking (Ted Smart, 1999). See the recipe for Potato-Celeriac Gratin »