In 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.
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 processor.
Scalloped Potatoes
Servings: 8-10
Start to finish: 1 hour