Scalloped Potatoes

Ingredients

• 30 g (2 tbsp)butter
• 4 largeRusset potatoes
• 2shallots, sliced
• to tastethyme
• to tastesalt and pepper
• to tastechilli flakes
• 530 ml (2¼ cups)heavy cream
• 100 g (1 cup)shredded Gruyère cheese

Instructions

1. 1

   Butter the dish

   Butter a cast-iron baking dish. Arrange the thinly sliced potatoes in overlapping layers, seasoning with salt and pepper and sprinkling with chilli flakes and thyme.

2. 2

   Add shallots

   Spread a layer of sliced shallots over the potatoes.

3. 3

   Layer the potatoes

   Add cheese, then repeat with another layer of potatoes. Season it and pour over the heavy cream.

4. 4

   Top with cheese

   Scatter more cheese over the top.

5. 5

   Bake until tender

   Cover the dish with foil and bake at 200°C (400°F) for 30 minutes. Remove the foil and bake for a further 25–30 minutes.

6. 6

   Garnish and serve

   Finish with thyme and chilli flakes, then serve.

What are scalloped potatoes?

Scalloped potatoes are a familiar North American baked dish of thinly sliced potatoes cooked in a creamy sauce. This version layers in shallots, thyme and Gruyère for savoury flavour and a browned, cheesy top.

The dish works because the potato slices cook together in the cream, while the cheese adds richness and a gratin-like finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 835 calories, 15g protein, 66g carbs, 62g fat.

The potatoes provide most of the carbohydrates, while the cream, butter and Gruyère contribute much of the fat; the cheese and cream also provide some protein. Balance a portion with green vegetables or salad, especially if serving it alongside another rich dish.

Choosing and slicing the potatoes

Russets: their starchy flesh softens as it bakes and helps the cream cling to the layers.

Even slices: cut the potatoes to a similar thickness so they finish cooking at roughly the same time. A mandoline can help, but take care when using it.

Building the layers

Overlap: arrange the slices slightly over one another to make an even layer rather than leaving large gaps.

Shallots and seasoning: spread the shallots across the potato layer, then season the next layer as directed so the flavour reaches throughout the dish.

Cream and cheese

Heavy cream: pour it over the second potato layer so it can flow between the slices during baking.

Gruyère: add some between the layers and reserve more for the top. The recipe gives no precise split, so distribute it to suit your dish.

Baking to the right texture

Covered stage: the foil keeps the surface from browning too quickly while the potatoes cook in the cream for the first 30 minutes.

Uncovered stage: bake for another 25–30 minutes, until the top is browned and a knife slides easily into the potatoes. If they are still firm, continue baking until tender.

Serving ideas

Serve the potatoes alongside roast meat or vegetables, or pair them with a crisp green salad to offset the creamy layers.

Let the dish settle briefly after baking so the cream is less runny when you serve it.

Recipe notes & tips

• Slice the potatoes evenly so they cook through at the same rate.
• Butter the cast-iron dish well to help prevent sticking.
• Season each potato layer rather than relying on the topping alone.
• Keep the dish covered for the first 30 minutes of baking.
• Check tenderness with a knife before taking the dish out of the oven.

Variations

• Add garlic: rub a cut garlic clove around the buttered dish for a gentle savoury note.
• Use another cheese: swap Gruyère for a similarly melting cheese.
• Add more herbs: layer in a little extra thyme for a more pronounced herbal flavour.
• Adjust the heat: use fewer chilli flakes for a milder bake.
• Add vegetables: layer thinly sliced cooked mushrooms between the potatoes.

Common mistakes to avoid

• Uneven slices: thick pieces may stay firm while thin ones soften; aim for slices of similar thickness.
• Underseasoning: the potatoes need seasoning between layers; season as you arrange them.
• Skipping the foil: the top may brown before the potatoes are tender; cover the dish for the first 30 minutes.
• Serving too soon: the cream may run when the bake is freshly out of the oven; let it settle briefly.
• Stopping while firm: if a knife does not slide easily into the potatoes, continue baking until they are tender.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until hot throughout, covering loosely with foil if the top is browning too much.

Frequently asked questions