Now, let’s get one thing straight about this recipe: it’s not health food. Scalloped potatoes aren’t supposed to be healthy, they’re supposed to be indulgent. And these are the real deal, all right: thin potato coins in a rich, delicately spiced sauce loaded with white cheddar, butter, and real cream.
No, you shouldn’t eat this every day. But if you’re going to treat yourself, you can also do well.
How thin should the potato slices be?
Ideally, no thicker than ΒΌ inch. If you have a mandolin slicer, (affiliate link) it’s the best tool to get them nice, thin and even.
Is there a way to make these potatoes without the chicken broth so that they are vegetarian?
Sure, it just substitutes for a good vegetable broth. Try Swanson’s Vegetable Broth or Imagine Organic.
What is the difference between scalloped potatoes and scalloped potatoes?
Well, technically, scalloped potatoes have cheese, and scalloped potatoes are cooked in a creamy sauce without cheese. But they are so good with cheese that I always add it to my scalloped potatoes anyway. So you can call this dish a gratin if you want, it’s just as tasty either way. I have a recipe for Potato Gratin HERE
