Learn how to make this easy cheesy and creamy Scalloped Potatoes or Potato Au Gratin. This dish uses very simple ingredients but the flavors speak for themselves. Paper thin sliced potatoes, layered between a creamy white sauce and loads of cheese. It is so amazing to cut into the Scalloped Potatoes and see multiple layers of potatoes just piled up. The potatoes also still have a little bite to it so it is not like eating messy mashed potatoes.
I don’t know if it is just me but I always associate Scalloped Potatoes with Christmas dinner. I always try to have one of these on the table for Christmas as a side dish but always make a big batch so you can have leftovers the next day, obviously.
This Scalloped Potatoes truly are a great side dish for Christmas dinner but they can also be served any time of the year. Something this delicious should not be made only once a year!
- 4-5 pieces Potatoes
- 500ml Whipping Cream
- 2 cloves Garlic
- 1 pc Onion
- 2 tsp Nutmeg
- 300g Parmesan
- 1 tbsp Butter
- To taste Salt
- Fill up a bowl with cold water. Using a mandolin, thinly slice the potatoes into the bowl. Slice it as thin as possible.
- In a pot, add all the other ingredients, not the parmesan, and put it over a medium high heat.
- Whisk the sauce constantly until it is thicker. Turn it off when it has a sauce consistency (watch video to check perfect consistency)
- In a loaf or lasagna pan, pour a little bit of sauce on the bottom. Then cover the bottom with one layer of the sliced potatoes. On top, put a light layer of sauce and cover it with grated parmesan. Repeat the layers until it is all gone, making sure the last layer is cheese.
- Pre heat the oven to 210°C/420°F and bake it for 30mins, until the cheese is nice and golden brown. Serve and enjoy!
- The potatoes must be as thin as possible. Keep the skin on or peel it.
- Once you have a few layers, press it down with your hands so the sauce goes up and there isn't a lot of excess all over the place. If there is too much, skip a sauce layer.