There are many ways to make delicious scalloped potatoes. For this version, I consulted several books – Kitchen Sense, two James Beards, and theJoy of Cooking. Basically you layer thinly sliced potatoes with any number of extras – cheese, onions, parsley – add milk or cream, and bake. The potatoes absorb the liquid as they cook, the cheese melts, the top gets browned. One tip – use a shallow casserole dish. The one I used here ended up stacking the potatoes a little too high and I had to add a half hour or so to the cooking time. What you don’t want is crispy browned on top and not-cooked-enough potatoes inside. If you need a faster cooking time, Joy of Cooking recommends parboiling the potatoes first for a few minutes.

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