Ultimate Scalloped potatoes ATK
We’ve all had not-worth-the-calories scalloped potatoes, the kind that take two hours to roast and still emerge unevenly tender, with a sauce that’s more gloppy than creamy. Bridget Lancaster, Julia Davison and the rest of their crew at America’s Test Kitchen know exactly what we’re talking about here. They’ve experienced it, too. So now they’re sharing a few tricks — and a recipe — for making the ultimate holiday side. First, Lancaster and Davison say, use russet potatoes and slice them with a food processor for uniform potato slices that are 1/8-inch thick. Any thicker and they’ll slip and slide when you serve them; thinner and you end up with mush. Second, don’t use flour to thicken the sauce — use a mixture of heavy cream and whole milk, amped up with onions, garlic and fresh thyme. And third, simmer the potato slices in the cream mixture before they see the inside of a baking dish, and you’ll have a gratin that roasts to perfection in 20 minutes flat. Holi...
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