Scalloped Potatoes
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
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Variations on the comforting dish, from classic potatoes with milk and cream to a punchy pimento cheese-spiked casserole.

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Potatoes Baked in Milk and Cream

You can smell the milk and cream turn from sweet to savory as this dish bakes. Get the recipe for Potatoes Baked in Milk and Cream »
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See the Recipe Christopher Hirsheimer
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Potato Gratin

This classic gratin dauphinois, or scalloped potatoes, is one of our favorite comfort foods.
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See the Recipe André Baranowski

Potato-Celeriac Gratin

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 »
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Jansson’s Temptation “It’s not a creamy gratin, it’s more of a rich gratin,” says Jernmark of this traditional Swedish side that pairs spiced anchovies with potatoes, onions, and cream. “Everyone makes a different version, but this is fairly traditional.” See the recipe for Jansson’s Temptation » Go back to A Scandinavian Julbord Christmas » Maxime Iattoni
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Potato and Rutabaga Gratin

Earthy rutabagas and aged Gruyere add intrigue to a classic potato gratin. Get the recipe for Potato and Rutabaga Gratin »
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Potato Gratin

Author Mike Colameco learned how to make this indulgent custardlike potato dish from French chef Alain Senderens.

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