This Trick Will Take Your Scalloped Potatoes To The Next Level

Are there any limits to what the humble potato can do? This starchy spud is a wholly dependable kitchen staple, bringing tastiness and comfort to our plates in the form of mashed potatoes, French fries, roasted potatoes, potatoes au gratin, potato salad, hash browns, home fries, and so many more dishes. Ubiquitous, affordable, and with a long shelf life, potatoes are an item we like to have on hand in the pantry at all times.

If you, too, love potatoes, chances are you've at one time or another sunk your fork into scalloped potatoes, a wonderfully comforting casserole made by layering thin slices of spuds with cream or milk, then baking them to fragrant, golden brown perfection (via The Kitchn). But have you ever made scalloped potatoes at home? If not, it's time, and this trick will help ensure you turn out the tastiest, most decadent, perfectly cooked potato casserole possible.

It's all about the tin foil

Scalloped potatoes are an indulgent and versatile dish, the perfect companion to other simple comfort foods such as roasted chicken, ham, or roast beef. And if you've never made them at home, now's the time to gather your favorite casserole dish, some heavy cream, and some garlic and other aromatics. And then grab one more item: a roll of aluminum foil.

According to the Food Network, Cleveland-based chef and "Burgers, Brew & 'Que" host Michael Symon's tip for perfect scalloped potatoes is covering the dish with tin foil before it hits the oven, a step not all recipes call for. After shingling the potatoes in the dish with chipotle-infused béchamel sauce, Symon applies a layer of tin foil, which helps ensure that each slice of potato cooks all the way through. After about an hour in the oven, he removes the foil, allowing the scalloped potatoes to burnish on top. This aluminum foil trick can be applied to cheesy potatoes au gratin as well. So whether you like your potato casserole cheesy or just creamy, stash this tip away for your next spuds bake.