Scalloped Potato...Potato Bake...Potato

Cook Meter: Intermediate
Cost Meter: $


Do you remember the scene from Forrest Gump where Bubba tells Forrest about all the different ways to make shrimp? I play a game with one of my friends with potatoes. You take turns naming all the different types of potatoes, you get a free pass each if you get stuck where you can just say Potato. We can honestly play this game for hours, because seriously, think about all the different ways to cook a potato

 The most versatile of vegetables the one that I rate at the top is the humble best of all the side dishes - The Potato Bake (for you aussies) or Scalloped Potatoes (what I call it at home)

Everyone usually has their own recipe, and this is mine.

It can turn out a little different each time depending on how thick you cut your potatoes and it's a fine line between getting the potatoes cooked just right and not over cooking the glorious creamy sauce so that it's too thick.

You can fine tune it, take things out, add things in (like bacon).  But its a great base recipe and sure to be loved by everyone.

Ingredients
Potatoes - I use nadine potatoes, they are the best all rounder potato, great for mashing, roasting all things spud, enough to fill your dish
2 cloves garlic
150g grated cheese
300mls cream

Method
  1. Heat Oven to 180 degrees celsius
  2. Thinly slice the potatoes, and finely dice the garlic.
  3. Place a layer of potato on the bottom of the dish, sprinkle some garlic and cheese.
  4. Place another two layers of potatoes, sprinkle garlic and cheese.
  5. When you get to the half way point on your dish, pour over half of the cream.
  6. Repeat steps 2-3 until you get to the top, pour over the remaining cream.
  7. Place in the oven, check at 45 mins, if you can smoothly place a fork through the disk take it out, otherwise cook for a further five mins and check again.  You want the potatoes to be just cooked through. Cook it for too long and the sauce will be too thick.

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