Serious Eats: Talk

Help with scalloped potatoes

Last night I made scalloped potatoes. I used the recipe in Best Recipes from Cook's Illustrated. The recipe does not call for any flour or corn starch to thicken the sauce. The sauce turned out to be too thin. Is there any way I can thicken the sauce when I reheat the dish? Or should I just wait until next time? Thanks for the help.

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