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Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes.

I’m getting ready for my new Thermomix blade cutter. I do like new toys (err, I mean equipment). And who doesn’t love these creamy baked potatoes? Whether you call them Scalloped Potatoes or Potato Bake, they’re a winner for most family sides. I’ve got a few tips that might have you loving them even more.

First, let’s talk about the ingredients.

  • Potatoes – for this simple recipe you can use either floury or waxy potatoes. I tend to purchase an all-rounder potato most of the time. All-rounders are good for most dishes, and potatoes are something that most people will eat, so having all-rounders in the pantry is great for stretching out any dish or adding as a side for your main protein.
  • Cream / Cheese – yeah, you need some, and I’d like to say, you need both if you want to make my creamy version. I like pure cream, but sometimes I’ll mix a bit of milk with sour cream to make my sauce. I always have sour cream in the fridge and often make my own. But cheese is important too. Think about using cream cheese; that’s even better.
  • Butter – always makes it better, but sure, leave it out if you have to. ? If you don’t want to use butter that’s ok; just make sure you’re using a cream with a fat content that’s 30% plus. Cream cheese is awesome to add to the sauce. Leaving the fat out will make this dish dry and gluggy.
  • Herbs – You know my herb blend it comes in handy for this recipe and so many more, but you could just use a single herb like oregano or thyme. Parsley is also good as a single herb as it’s pretty well tolerated by most family members.
  • Stock – I do like to make my own, but if I don’t have any on hand or don’t have the time, then these are my go-to favourites. Continental stock pots.
Cheesy Scalloped Potatoes.

Cheesy Scalloped Potatoes

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becs-table.com.au
My Cheesy Scolloped Potato Bake has some extra things in the recipe to make it even more delicious.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Difficulty Easy
Course Dinner, side
Cuisine French
Servings 4 or 6
Method Thermomix and Conventional

Equipment

  • 1 Thermomix (optional)

Ingredients
  

  • 600 g peeled and sliced potatoes
  • 370 g full cream milk
  • 130 g Philly cream cheese
  • 1 Continental Chicken Stock Pot or similar Continental Stock Pot
  • 40 g plain flour
  • 40 g unsalted butter cut into small cubes
  • 1/2 tsp of my dry herb blend or use any herb you like.
  • 1/8 th of a tsp of black pepper
  • 1/8 th of a tsp of nutmeg
  • handful of grated cheese for the top optional

Instructions
 

In the Thermomix

  • Set the oven to 180°C fan
  • If you have a TM6. Place everything but the potatoes and grated cheese in the TM bowl. (butter, milk, flour, gel stock pot, pepper, herb blend and nutmeg) Pop the lid on and the basket on the lid. Set to Thicken mode/100°C (Your Clever TM6 will do the rest.)
  • If you’re making it in a TM31 or TM5 set for 8 minutes/ 100°C/speed 2/ basket on top. Check the thickness of the sauce when the time is up but I’m guessing you may have to give it another 2 – 4 minutes /100c/speed 2. Remember it will thicken more in the oven.
  • Place the sliced potatoes in a buttered baking dish.
  • Pour the hot sauce over the top, and give the dish a tap or wiggle to make sure the sauce runs through between all the potatoes.
  • Pop it in the oven and bake. If it starts to brown too much on top cover it with a baking paper lined foil cap.
  • It will take around 1 hour to cook the potatoes through.
  • If you like, in the last 10 minutes of baking add a sprinkle of melty cheese to the top

On the stove top

  • Set the oven to 180°C fan
  • Well, this is a little more fiddly but here goes. Read all the instructions before you start. (Why don't you have a Thermomix? ???)
  • Start by making a roux; warm the butter in a pot on the stove; when the butter has melted, remove the pot from the heat and add in the flour. Stir this vigorously until all the flour has been soaked up by the butter. Now stick the pot back on the heat and cook the flour and butter out; we're looking to cook out the flour a bit and eliminate .lumps
  • Now with your milk at the ready, remove the pot from the heat again, and add a little splash (50g?) Stir vigorously until the milk is taken up, reheat then remove again and add a bit more. Repeat this until you have around 1/2 the milk in the pot. If you throw it all in at once, that's when things start to separate, the constant stirring fixes that though.
  • Now you can put all the milk in. Stirring constantly, so you don't end up with the milk catching on the bottom of the pot. Once the mix is smooth add everything else but the potatoes. Keep stirring though, you don't want it to separate or burn on the bottom. Once done set this sauce aside while you get on with the potato slicing.
  • Place the sliced potatoes in a buttered baking dish.
  • Pour the sauce over the top, and give the dish a tap or wiggle to ensure the sauce runs through between all the potato slices.
  • Pop it in the oven and bake. If it starts to brown too much on the top cover it with a baking paper-lined foil cap. Depending on how thick you've layered your potatoes It will take around an hour or more.

Notes

This dish will keep in the fridge for a few days, but you can also portion it off and freeze it.
We never have any issues eating a batch of this over a few weekdays alongside other components.
It’s also great to take as a sharing dish for a BBQ, etc.

8 Comments

  1. Hi Bec, thanks for another of your wonderful recipes, I look forward to trying this.
    Can I ask what is “1 Continental stock pot”, is that a stock cube or liquid? Or is it a mix that you buy from the supermarket?
    I make my own stock concentrate in the Thermomix and keep the paste frozen in the freezer. Would a tablespoon of the stock paste suffice?

      1. Wonderful, thanks Bec for this info. My Thermomix stock is just vegetable, I would like to try the Continental chicken variety.

  2. Hi Bec
    Just finished your cheesy scalloped potatoe bake. So simple and delicious.
    I used to use a Jamie Oliver recipe but, this one is much easier and tastes better.
    My husband could live on potato bake, so if it passes the Steve test it’s a winner. He loved it and wanted 2nds, if he didn’t have the big T Bone on his plate I know he would have.
    Thanks again
    Shelley 👍

  3. 5 stars
    Thank you Bec
    So delicious and so easy. This will be a regular on the menu from now on.

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