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This rich side is a crowd-pleaser that can share the oven with your roasting bird (try pairing it with our Turkey with Brown-Sugar Glaze) at Thanksgiving.

Source: Everyday Food, November 2011
Total Time Prep Servings



Cook's Notes

Tips: Peeling is easier and faster with large potatoes. Don't rinse the starch off; it will help to thicken the sauce. To prepare ahead, assemble the scalloped potatoes up to 6 hours in advance and refrigerate, covered with foil. Allow potatoes to come to room temperature before baking.

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How would you rate this recipe?
  • Eckfan43
    16 DEC, 2014
    Very bland. And like another reviewer said, DON"T peel the potatoes. There is no need, it's a waste of time and that is where the vitamins and fiber are. If you really want to french it up and add flavor, add leeks and gruyere cheese. It will take this really bland recipe to a place where it actually has not only flavor but great flavor.
    • MS10110850
      4 DEC, 2018
      The big nutritional boost is, indeed, in the skins. Unfortunately, that's where the bulk of the pesticides are located. Scrubbing doesn't do much for that.
  • jillyanderson88
    23 NOV, 2017
    I use Parmesan and cheddar cheese on top...sprinkle paprika on top...and finely sliced salad onions and chopped bacon, which I fry off lightly first...mix all together...salt and pepper....😊
    • kaakaa52
      4 DEC, 2018
      This sounds awesome
  • MS10622644
    16 DEC, 2014
    I've always loved this recipe! Its very ,very similar to Julia Childs :) hmmm Julia did not call for keeping in refrig, so can be a great weeknight star!
  • p-lawton7047831
    1 APR, 2013
    Love this recipe! Super simple. I used the cuisinart and I never peel the Yukon Gold potatoes because their skins are so thin. Made this for Easter dinner and looking forward to the leftovers tonight.

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