Creamy Scalloped Potatoes
Don’t judge, I know I love potatoes. My hubby says the Scalloped Potatoes are so delicious, it’s addictive…says he who is constantly on diet. So you must know these potatoes are good.
Creamy Scalloped Potatoes
Diwali is finally over, now the stress of the holidays begins. I have to find things to feed my hungry family all day, everyday. Thank you Covid19 for keeping us stuck at home so I have to work extra hard…Lol!
I think I am going to take a break for a couple of weeks in December. Just relax and do nothing…is that even possible.
My hubby has already requested these Scalloped Potatoes for when he’s not on diet, that’s in December. The one month where he over indulges and then kills himself on the treadmill the whole of January…haha!
What is Scalloped Potatoes
It is a type of casserole that’s made with thinly sliced potatoes, layered with a creamy white sauce and topped with breadcrumbs and cheese. The cheese is optional. It is then baked in the oven, until golden brown.
One of the yummiest potato dishes you will ever eat. These Scalloped Potatoes makes the perfect side dish to any protein.
How to make Scalloped Potatoes
The potatoes are cut into thin rounds and placed in an oven-proof dish. Usually it’s layered, half potatoes, half the creamy sauce and then the other half of the potatoes and the remaining sauce.
I topped it up with some Parmesan Cheese. You can also use breadcrumbs if you wish or you can leave them out altogether. We live at high altitude so potatoes take forever to cook in our part of the world.
It is best to cook the potatoes just a little before layering them and baking in the oven. If you live at sea level you may not require this step as potatoes do cook faster.
I hope you love these Scalloped Potatoes as much as we do. If you do try the recipe please drop me a comment and a star rating, it is always appreciated.
More Potato Dishes to try:
Scalloped Potatoes
Ingredients
- 1 kg potatoes
- 1 small onion finely chopped
- 2 small cloves garlic
- 1 tsp fresh thyme leaves
- 1/4 cup butter
- 2 tbsp cake wheat flour
- 2 cups milk
- 1/4 cup parmesan cheese
- pinch cayenne pepper
- salt
- pepper
Instructions
- Preheat oven to 180 degrees Celsius
- Peel and slice the potatoes into thin rounds. You can add a few drops of water to the sliced potatoes and microwave them for 5 minutes if you wish
- In a small saucepan melt the butter. Add the onion, thyme and garlic and saute on a low heat until the onion is translucent
- Stir in the flour and cook for a minute, stirring with a whisk
- Add the milk and whisk, ensuring there's no lumps
- Simmer on low heat until sauce thickens. Stir occasionally
- Season with salt and pepper and a pinch of cayenne pepper
- In an ovenproof dish layer half the potatoes at the bottom of the dish. Pour half the sauce over, place the remaining potatoes on top and pour the remaining sauce. Sprinkle the parmesan on top. Bake at 180 degrees Celsius for 45minutes to 1 hour.
Notes
- If you live at a lower altitude your cooking time may be a little shorter than an hour
- You can add some cheddar cheese to the sauce if you really want an indulgent dish
- Breadcrumbs can be mixed with the parmesan and sprinkled over if you want that crunchy topping
