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Scalloped potatoes
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Indulgent Potato Bake: Potatoes enveloped in butter, cream, and nutmeg, baked till velvety inside and crispy on top. Perfect side dish for roast beef or salmon. Swap cream for stock for a lighter version without compromising on taste.
Ingredients:
  • 20g butter
  • 1 onion, halved, thinly sliced
  • 1kg Desiree potatoes
  • 300ml carton pouring cream (see variation)
  • Pinch of ground nutmeg
Instructions:
  • Preheat the oven to 200C/180C fan-forced, and lightly grease a 6cm deep, 15cm x 24cm ovenproof dish.
  • In a frying pan over medium heat, melt the butter until sizzling. Add the onion and sauté for 4 minutes until tender. Remove from heat and set aside. Slice the potatoes into 5mm-thick rounds. In a separate jug, combine the cream with nutmeg, salt, and pepper, whisking them together with a fork.
  • Start by laying a bed of potatoes at the bottom of the dish. Add a layer of onions on top. Gently pour a bit of the creamy mixture over. Continue alternating layers until all ingredients are used up.
  • Cover the dish tightly with foil and bake for 30 to 40 minutes, or until the potatoes are just tender. Uncover and continue baking for another 30 minutes, or until the top is golden brown.

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