Scalloped Potatoes with Cream and Cheese
Tender layers of sliced Tasmanian potatoes baked in rich garlic cream and finished with a bubbling, golden cheese crust.
- Prep
- 20 min
- Cook
- 65 min
- Total
- 85 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •ceramic baking dish
- •mandoline slicer or sharp knife
- •mixing jug
- •whisk
- •aluminium foil
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 24 g
- carbs
- 32 g
- fibre
- 3 g
- protein
- 11 g
- calories
- 380 kcal
Instructions
- 1
Preheat the oven to 180°C or 160°C fan-forced.
- 2
Grease a medium ceramic baking dish generously with softened butter.
- 3
Whisk the thickened cream, milk, garlic, thyme, nutmeg, salt, and pepper in a jug.
- 4
Arrange one-third of the sliced potatoes across the base in overlapping rows.
- 5
Scatter one-third of the tasty cheese evenly over the potato layer.
- 6
Repeat the potato and cheese layers twice more, finishing with potatoes on top.
- 7
Pour the seasoned cream mixture slowly and evenly over the entire dish.
- 8
Scatter the remaining tasty cheese and the parmesan over the top layer.
- 9
Cover the dish tightly with aluminium foil and bake for 45 minutes.
- 10
Remove the foil and bake for another 20 minutes until bubbling and golden brown.
- 11
Rest the bake for 10 minutes before serving to let the cream settle.
Chef's tips
Slice the potatoes evenly with a mandoline so they cook at the same rate. Do not rinse the sliced potatoes in water, as the natural starch helps thicken the creamy sauce. Letting the bake rest before spooning ensures tidy portions rather than runny sauce.
Ingredient substitutions
- Dutch Cream potatoes → Sebago or Yukon Gold potatoes
- tasty cheese → mature cheddar or Gruyere
Storage
Store leftovers in a sealed container in the fridge for up to three days.
Reheating
Reheat portions covered with foil in a 170°C oven for 15 minutes until piping hot.
Common mistakes to avoid
- •Rinsing sliced potatoes, which washes away the starch needed to bind the sauce.
- •Cutting potato slices too thick, resulting in hard and unevenly cooked layers.
- •Slicing into the dish straight from the oven before the cream sauce has set.
Serving suggestions
Cooked Scalloped Potatoes with Cream and Cheese?
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