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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
