Scalloped Potatoes with Parmesan Recipe

Introduction

Scalloped potatoes are a comforting and creamy side dish perfect for any meal. Thinly sliced potatoes are baked in a rich, cheesy sauce until golden and tender. This recipe is simple to follow and yields deliciously satisfying results.

Ingredients

• 50g unsalted butter, plus extra for the dish
• 1 onion, thinly sliced
• 2 garlic cloves, chopped
• 50g plain flour
• 500ml whole milk
• 250ml chicken or vegetable stock
• 1kg Maris Piper potatoes, thinly sliced (use a mandoline for the best results)
• 75g parmesan, finely grated

Instructions

1. Step 1: Preheat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish.
2. Step 2: Melt the butter in a pan over medium heat. Add the onion, garlic, and a pinch of salt, then cook for 8-10 minutes until the onion softens slightly.
3. Step 3: Stir in the flour and cook for a few more minutes to form a roux.
4. Step 4: Gradually whisk in the milk and stock mixture until the sauce is smooth. Simmer for a few minutes and season well with salt and pepper.
5. Step 5: Arrange half the sliced potatoes in a single layer in the prepared dish, slightly overlapping if needed. Pour over half the sauce and sprinkle half the parmesan.
6. Step 6: Repeat the layering with the remaining potatoes, sauce, and parmesan.
7. Step 7: Cover the dish with foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes until the top is golden and bubbling.

Tips & Variations

• For extra flavor, add a pinch of nutmeg to the sauce before baking.
• Use Gruyère or cheddar instead of parmesan for a different cheesy taste.
• Thinly slice the potatoes evenly with a mandoline to ensure even cooking.
• If you prefer a crispier top, finish under the grill for 2-3 minutes at the end of baking.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 160C until warmed through to maintain texture. Avoid microwaving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, but waxy potatoes like Maris Piper or Yukon Gold work best as they hold their shape well during baking.

Is it possible to make this recipe ahead of time?

Absolutely. Assemble the dish, cover it, and refrigerate overnight. Bake it the next day, adding extra baking time if needed.

Scalloped Potatoes with Parmesan Recipe

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★★★★★

4.6 from 51 reviews

• Author: Ethan
• Total Time: 1 hour 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A creamy and comforting classic scalloped potatoes recipe featuring thinly sliced Maris Piper potatoes layered with a rich, cheesy béchamel sauce and baked to golden perfection. This dish is perfect as a hearty side or a satisfying vegetarian main.

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Ingredients

Scale 1x2x3x

For the Sauce and Base

• 50g unsalted butter, plus extra for greasing the dish
• 1 onion, thinly sliced
• 2 garlic cloves, chopped
• 50g plain flour
• 500ml whole milk
• 250ml chicken or vegetable stock

For the Potatoes

• 1kg Maris Piper potatoes, thinly sliced (use a mandoline for best results)
• 75g parmesan, finely grated

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Instructions

1. Preheat and Prepare Dish: Heat the oven to 180°C (160°C fan)/gas mark 4. Butter a deep 20 x 30 cm baking dish thoroughly to prevent sticking and to add richness.
2. Cook Aromatics: Melt the 50g unsalted butter in a pan over medium heat. Add the thinly sliced onion and chopped garlic with a pinch of salt and cook gently for 8-10 minutes until the onion is softened but not browned, bringing out their natural sweetness.
3. Make Roux: Stir in the 50g plain flour to the softened onion and garlic and cook for a few more minutes to eliminate the raw flour taste and create a roux base for the sauce.
4. Add Liquids and Thicken Sauce: Gradually whisk in the combined 500ml whole milk and 250ml chicken or vegetable stock a little at a time until fully incorporated, creating a smooth sauce. Let it simmer gently for a few minutes until slightly thickened. Season well with salt and pepper to taste.
5. Assemble Layers: Arrange half of the thinly sliced potatoes in a single even layer in the buttered baking dish, overlapping slightly if needed. Pour over half the béchamel sauce, then sprinkle half of the finely grated parmesan evenly on top.
6. Add Second Layer: Layer the remaining potatoes over the first layer, pour over the remaining béchamel sauce and scatter the remaining parmesan cheese evenly on top.
7. Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 1 hour to allow the potatoes to cook through and absorb the flavors.
8. Bake Uncovered to Finish: Remove the foil and continue baking for another 30 minutes or until the top is golden brown and bubbling, creating a delicious crust.
9. Rest and Serve: Let the scalloped potatoes rest for 5-10 minutes before serving to allow the sauce to set slightly for easier slicing and serving.

Notes

• Use a mandoline slicer for uniformly thin potato slices to ensure even cooking.
• Vegetarian option: substitute chicken stock with vegetable stock.
• This dish can be prepared a day in advance and refrigerated; bake just before serving.
• For a richer flavor, add a pinch of nutmeg to the béchamel sauce.
• Allow the dish to rest after baking to help the sauce thicken up for cleaner slices.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: British

Keywords: scalloped potatoes, gratin potatoes, cheesy potatoes, baked potato dish, potato casserole