Scalloped potatoes recipe (V)
The culinary term scalloped originates from the seafood, scallops. The term scalloped originally referred to seafood creamed and served hot in the shell. Today it means a creamed casserole dish such as scalloped potatoes, which contains no seafood at all.
This recipe is similar to Dauphinois potatoes.
- 20g (¾ oz) butter + a little for greasing the tray
- 1 onion, peeled and thinly sliced
- 1 clove garlic, crushed
- 1.1 kg (2½ lb) Desiree or King Edward potatoes
- 300ml single cream, or a (healthier) mix of cream and milk
- Sea salt and freshly ground black pepper
- A pinch of freshly ground nutmeg
- Preheat the oven to 204° C (400° F - Gas 6)
- Lightly butter an oven dish, about 6 cm (2½” ) x 15 cm (6”) x 25cm (10")
- In a wok or frying pan, melt the butter and gently fry the onions and garlic for 4 minutes until softened
- Thinly slice the potatoes to 5mm (¼” ) I prefer the skins to be left on, but that's your preference. The food processor is a good tool for this job!
- Mix the cream, salt, pepper and nutmeg in a bowl and whisk until combined well
- Arrange the potato slices and onions and a little cream in layers until everything is used up
- Cover with tin-foil and bake for 40 minutes until the potatoes are soft
- If using grated cheese then add at this stage
- Remove the foil and cook for a further 30 minutes to brown the dish
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