So everyone loves scalloped potatoes, and it’s not as if they’re a difficult food. Even my mom makes a passable version – she basically whips up a béchamel sauce with cheese, as one would do for macaroni, and bakes fairly thick-cut potato slices in this cheesy goop.Other American versions of scalloped potatoes that I’ve had have been pretty similar, and while I enjoy this dish just fine, I’ve never been so blown away by it that I felt like making it myself. I really hate peeling potatoes, so if I’m going to go through the trouble, I expect something magnificent and not merely edible.
Then I went to France and learned about the truly great heights to which scalloped potatoes can aspire.
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