I make scalloped potatoes for Easter lunch because they are a beautiful and decadent side dish that makes a roast dinner feels extra special. The insides are soft and cheesy whilst the tops are golden and crunchy. Don’t worry about arranging the potatoes perfectly. As long as you have some bits of spud poking up out of the cheese sauce you’ll get the irresistible crispy topping.
Serves 2 Adults & 2 Kids (and leftovers)
30g plain flour
1tsp garlic powder
1 tsp salt
1/2 ground black pepper
1/2 tsp unsmoked paprika
1/2 tsp dried parsley
- Put the butter in a milk pan on a medium high heat. When the butter melts sprinkle over the flour and whisk together. After 1 minute, gradually add the milk whilst whisking then pour in the cream. Add the grated cheddar and stir to combine. Once you have a smooth sauce turn off the heat and let the cheese sauce cool.
- I rarely use a mandolin because I enjoy slicing but it’s a huge time saver here. You don’t have to peel the potatoes, just slice being very careful not to cut yourself.
- Tip the potato slices onto a clean tea towel and dry. This step will make your potatoes crispier and stop the cheese sauce getting watery. Put the potatoes in a large mixing bowl then sprinkle over the salt, pepper, paprika and garlic powder and toss to coat then pour over the cooled cheese sauce and get your hands in there to cover the slices in cheese sauce.
- Preheat the oven to 220°C (200°C fan). Grease a small ovenproof dish then arrange the potato slices upright in the dish. Cover the dish with foil and pop in the oven for 30 minutes then remove the foil, sprinkle over the parsley, turn the oven down to 200° (180° Fan) and put the dish back in the oven uncovered for 35 minutes.