Cheesy Scalloped Potatoes

There’s something magical about a bubbling tray of cheesy scalloped potatoes coming out of the oven-golden, creamy, and irresistibly moreish. Whether you’re planning a Sunday roast, a festive feast, or just want to jazz up your weeknight dinner

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 have a few tips that might make you love 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 suitable 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 you can leave it out if you have to. If you don’t want to use butter, that’s okay; just make sure you’re using cream with a fat content of 30% or more. 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, which 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.

Pro Tips

• Slice potatoes as thinly and evenly as possible for even cooking. A mandoline or a Thermomix Cutter is your friend here!
• For a crispier top, pop the dish under the grill (broiler) for 2–3 minutes at the end.
• Double the sauce and seasoning for extra coverage if you want to make a vertical version (potatoes standing up).

Frequently Asked Questions

Can I make this gluten-free?
Yes! Simply swap the plain flour for your favourite gluten-free flour blend in the cheese sauce.

Can I freeze cheesy scalloped potatoes?
Absolutely. Let them cool completely, then wrap tightly and freeze for up to 4 months. Reheat in the oven until bubbly.

Can I make this ahead?
Yes. Bake as instructed, cool, then cover and refrigerate. Reheat in the oven at 180°C (350°F) until hot and bubbly.

What’s the best cheese to use?
Cheddar is classic, but Gruyère (if you can get it), Colby, or a mix work beautifully. Parmesan on top adds a lovely crust.

Can I add extras?
Go for it! Crispy bacon, sautéed mushrooms, or even a sprinkle of chilli flakes for a bit of heat are all delicious additions.

Cheesy Scalloped Potatoes

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Cheesy Scalloped Potatoes-golden, bubbly, and packed with flavour. This recipe delivers perfectly cooked potatoes smothered in creamy cheese, making it a must-have side for gatherings, potlucks, or a cosy family dinner at home.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Difficulty Easy

Course Dinner, side

Cuisine French

Servings 4 or 6

Method Thermomix and Conventional

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Equipment

• 1 Thermomix (optional)

Ingredients

  

1x2x3x

• 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. My herb bend is here.
• 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
• The conventional method is a little more fiddly, so read all the instructions before you start.
• 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.

Want to know more?

Check out some of our other sides and salad recipes.