Description
Think of this as a streamlined and guilt-free version of scalloped potatoes. It's a toss-and-dump dish, in which I toss sliced potatoes with a little melted butter, dump them in a dish, then cover them with milk—healthier than heavy cream—that I've thickened slightly with a bit of flour (the flour keeps the milk from separating). The cheese topping is optional; with or without it, in less than an hour you will be rewarded with lusciously creamy potatoes along with that all-important browned crust.
