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{{#seo:
|title=Scalloped potatoes, vegetarian a cheese recipe
|titlemode=replace
|keywords=#cream #cheese #potatoes #butter #grated #nutmeg #onions #vegetablestock #potato #ham #scallopedpotatoes
|hashtagrev=032020
|description=As a basic dish, this makes a rich accompaniment, the addition of a few hard-boiled eggs or grated cheese to turn it into a main course
}}
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.

As a basic dish, this makes a rich accompaniment, but it only requires the addition of a few hard-[[boiled]] [[eggs]] or [[grated]] [[cheese]] to turn it into a [[main course]] in its own right.

This recipe is similar to [[Dauphinois potatoes]].
{{recipesummary
|TotalCalories = 1617
|PortionCalories = 404
|DatePublished=20th January 2013
|Author=Chef
|ImageComment = Scalloped potatoes
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 1 hour 45 minutes
|PrepTime = 15 minutes
|CookTime = 1 hour 30 minutes
|Image = [[Image:Scalloped potatoes.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Creamy tats.''

4.6/5

...with cheese, Mmm!

 [[User:PSmith|Paul R Smith]] 
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</table>

{{RecipeIngredients
| 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]]

}}

===[[Mise en place]]===
* Preheat the [[oven]] to 200° C (400° F - Gas 6)
===Method===

{{RecipeMethod
| 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|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
}}
===Serving suggestions===
Serve hot
===Variations===
Add slices of [[ham]], [[chorizo]] or [[bacon]] in the layers.

Top with [[grated]] Gruyère [[cheese]] or lumps of mozzarella cheese before the browning stage.

Make with 50% [[cream]] and 50% [[vegetable stock]] for a healthier option.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Cheese recipes]]
[[Category:Potato recipes]]
[[Category:Vegetable recipes]]
[[Category:Vegetarian recipes]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/cream|#cream]] [[Special:Search/cheese|#cheese]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/butter|#butter]] [[Special:Search/grated|#grated]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/onions|#onions]] [[Special:Search/vegetablestock|#vegetablestock]] [[Special:Search/potato|#potato]] [[Special:Search/ham|#ham]] [[Special:Search/scallopedpotatoes|#scallopedpotatoes]]
</code>

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