Creamy Scalloped Potatoes are an ultimate comfort food, and the perfect accompaniment to roast meat, or really actually, almost any dish you serve! I was never a huge potato fan, but when my wife made this for me 20 years ago, I was instantly hooked!
Potatoes have origins in what is modern day Peru and Bolivia, and found their way into England in the late 1500's. Scalloped potatoes have their origins in French cuisine, which was called potatoes gratiné, or what we call potatoes au gratin or au gratin potatoes.
Potato Bake
In Australia, this recipe is commonly called a potato bake. Other French variations included gratin dauphinois and gratin savoyard. All these potato recipes have differences, yet are similar to each other also (same-same but different). They all have sliced potatoes in a baking dish, with a cream, fat and flavors. It's an easy side dish that you can throw together when in a hurry.
Old Fashioned Scalloped Potatoes
There are different ways to make creamy scalloped potatoes, and my recipe is an easy modern version. In the olden days, they used to make a roux as the creamy base for this potato bake. After you make the roux, just layer the potatoes and roux until you baking tray is full. The roux method also is a bit less fattening. It uses milk and flour as the thickener. In my easy scalloped potato recipe, I use whipping cream and parmesan to thicken your sauce. I don't like messing around with a roux, so that's why this recipe is so easy!
How to Make Easy Scalloped Potatoes
There are a few different ways to prepare the potatoes. This recipe parboils the potatoes, which helps the cooking process. No one like potatoes that are undercooked! Parboiling ensures they are fully cooked during the baking process. Some people simply slice them very thinly using a mandolin slicer.
After parboiling the potatoes, allow them to cool. Cut them into ½" slices, and layer them into a greased baking tray. To prepare the creamy mixture, mix whipping cream, nutmeg, garlic, mustard powder and salt and pepper together. Pour this mix over the tray of sliced potatoes.
The final step is to add some pats of butter all over the potatoes. This adds flavor, richness and depth. Don't skip the butter. If you are looking for diet food, you are on the wrong recipe! 😂 Bake in the oven for about 45 minutes (the first 30 minutes covered with foil).
Scalloped Potatoes Recipe Tips
- Creamy Scalloped Potatoes are incredibly hot when taking out of the oven. Allow to rest and cool for about 10 minutes before serving.
- Caramelize some onions in butter, and add to the base of your baking tray
- Sprinkle some bacon and cheese on top of the scalloped potatoes
- Garnish with sliced green onions or chives
Check Out My Favorite Potato Recipes!
- Potato Bake with French Onion Soup
- Savory Mashed Sweet Potatoes
- Chinese Crispy Roast Potatoes
- Olivier Russian Potato Salad
- Crispy Leaf Duck Fat Potatoes
There you have it, my wife's roux free, easy creamy scalloped potatoes recipe. Perfect for Thanksgiving, Christmas or any family gathering. This isn't diet food, and you're going to love it! Bon Appetit! Приятного аппетита!
Creamy Scalloped Potatoes
Ingredients
- 2 lbs /1kg potatoes
- ⅓ cup butter
- 2 cups whipping cream
- ½ cup parmesan cheese
- 3 cloves garlic minced
- ½ teaspoon mustard powder
- 1 ½ teaspoons nutmeg
- salt and pepper to taste
Instructions
- Preheat overn to 180°C/360°F. Lightly grease a 6x9 ovenproof pan.
- Cut the potatoes into thirds. Parboil for about 10 minutes. Strain the potatoes and allow to cool until you are able to handle them. Cut into about ½" round pieces. Layer the potatoes in the greased pan until all the potatoes are used up.
- In a bowl or jug, mix together whipping cream, parmesan cheese, garlic, mustard powder, nutmeg, salt and pepper.
- Drizzle all the whipping cream mixture over the potatoes. Place pats of butter (or cubes) evenly on top of the potato mixture.
- Cover with foil and bake for 20-30 minutes until potatoes are just tender. Remove foil and cook for about 15 more minutes, or until the top is golden brown. Serve immediately.
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