Scalloped potatoes recipe (V)

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Scalloped potatoes recipe (V)
Scalloped potatoes recipe (V)
Scalloped potatoes
Servings:Serves 4
Calories per serving:404
Ready in:1 hour 45 minutes
Prep. time:15 minutes
Cook time:1 hour 30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013

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.


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Mise en place

  • Preheat the oven to 204° C (400° F - Gas 6)


  1. Lightly butter an oven dish, about 6 cm (2½” ) x 15 cm (6”) x 25cm (10")
  2. In a wok or frying pan, melt the butter and gently fry the onions and garlic for 4 minutes until softened
  3. 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!
  4. Mix the cream, salt, pepper and nutmeg in a bowl and whisk until combined well
  5. Arrange the potato slices and onions and a little cream in layers until everything is used up
  6. Cover with tin-foil and bake for 40 minutes until the potatoes are soft
  7. If using grated cheese then add at this stage
  8. Remove the foil and cook for a further 30 minutes to brown the dish

Serving suggestions

Serve hot


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.

Graph your Body Mass Index
