Scalloped Potatoes
283kcal
Ingredients
- 1 kg potatoes
- 1 white onion
- 2 tablespoon butter
- 2 tablespoon plain flour
- 2 cloves garlic minced
- 400 ml milk
- 150 ml double cream
- 200 ml vegetable stock
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 100 g cheddar cheese grated
Method
- Use a mandoline or a knife and chopping board to peel and thinly slice your potatoes and onion. Set aside while you make the roux sauce.
- Preheat your oven to 200C (395F)
- Add the butter to a saucepan on low heat until melted.2 tbsp butter
- Add the flour, stirring into the butter until a doughy consistency forms and it smells biscuity.2 tbsp plain flour
- Slowly pour in your milk, whisking constantly until the sauce is smooth, begins to thicken (3-5 minutes). Don’t let the milk boil.400 ml milk
- Add the double cream, vegetable stock, minced garlic, and seasonings. Keep gently whisking the sauce as it heats until it's thick and creamy. Remove from the heat.2 cloves garlic, 150 ml double cream, 200 ml vegetable stock, 0.5 tsp salt, 0.5 tsp black pepper, 1 tsp dried thyme, 1 tsp dried rosemary
- Add half the sliced potatoes to your baking dish and spread half of the onion over the top.1 kg potatoes, 1 white onion
- Pour half of the creamy sauce over the potatoes and scatter over about half of the cheese.100 g cheddar cheese
- Add the remaining potatoes to the baking dish and layer the onion on top.
- Pour over the rest of the creamy sauce, using a spoon to nestle the sauce in between all the slices of potatoes. Make sure the potatoes are fully covered by the sauce.
- Cover the dish with foil and bake for 40 minutes.
- Remove the dish from the oven and uncover. Scatter over the remaining cheese, then place the dish back in the oven for another 20-25 minutes until the top is golden and bubbly.
Nutrition
Serving1gCalories283kcalCarbohydrates29gProtein8gFat16gSaturated Fat10gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.1gCholesterol48mgSodium382mgPotassium660mgFiber3gSugar5gVitamin A635IUVitamin C26mgCalcium188mgIron1mg
Notes
If the potatoes don’t seem to be cooked enough, cover the dish with the foil again and bake for another 10 minutes, then check (if you pierce the potatoes with a knife, it should slide right through).
If your roux sauce is lumpy, continue whisking it over low heat until smooth. The sauce should be thick and creamy.
To Store Leftovers: Once cooled, cover your baking dish with foil or transfer leftovers to an airtight container. Store any leftover scalloped potatoes for 3-5 days. Reheat until piping hot in the microwave or oven before eating. You might need to add a splash of milk or vegetable stock to the pot to loosen the sauce.