2 kgs large potatoes

5 garlic cloves

6 sprigs thyme

6 sprigs rosemary

400mls cream

350mls milk

50g butter

100g parmesan

2 teaspoons salt

1 teaspoon pepper


Peel and thinly slice potatoes. Finely chop garlic. Strip leaves from thyme and rosemary, discard sprigs, finely chop leaves.

Preheat oven to 190 degrees Celsius.

In a small pot, add the cream, milk, half the butter herbs, garlic and half the salt and pepper. Place on medium-low heat. Bring to a simmer and then remove from heat.

Grease a large ceramic or glass baking dish with the remaining half of the butter.

In a large bowl, add the potatoes slices and stir together with the cream mixture. Do not attempt to do this in the baking dish, as it always results in an awful mess. Add the half the parmesan and remaining seasoning, stir gently to combine.

With a large serving spoon, gently transfer potatoes to prepared dish. Level out with the back of the spoon. Pour over any remaining cream sauce. Sprinkle over remaining parmesan.

Cover dish with foil with one corner lifted for steam and bake for 30-40 minutes or until potatoes are tender. Remove from oven and allow to cool completely.

Wrap in cling film and freeze for up to one month.

To reheat, defrost completely and bake uncovered in 160 degree oven for 15-25 minutes or until golden brown and heated through. Cooked scalloped potatoes will keep for up to 4 days in the fridge

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