Cheesy Scalloped Potatoes
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becs-table.com.auCheesy 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.
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. 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.