Extra Creamy Scalloped Potatoes


This dish is a heartwarming classic taken to a new level of creaminess. Each slice of potato is smothered in a rich, velvety sauce and topped with a golden crust of melted cheese.


  • nonstick cooking spray
  • 2 1/2 lbs yukon gold potatoes
  • 1 clove of garlic
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt (for sauce)
  • black pepper (to taste, for sauce)
  • 1 oz grated parmesan cheese
  • salt (to taste, for potatoes)
  • black pepper (to taste, for the potatoes)
  • 4 oz grated cheddar or gruyere cheese
  • chopped fresh chives (to garnish)

Method of preparation:

Preheat the oven to 175°C (350°F). Spray a baking tin with non-stick cooking spray.

Thinly slice the potatoes and set aside. Chop the garlic.

Melt the butter in a saucepan over a medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Stir in the flour, salt and black pepper to taste. Gradually whisk in the milk and cream. Cook, stirring constantly, until the mixture is thick and bubbly.

Remove from the heat and stir in the grated Parmesan cheese until melted.

Place a layer of potatoes in the prepared baking dish, season with salt and pepper and pour some of the sauce over the top. Repeat the layers, finishing with the sauce.

Sprinkle with the grated cheddar or gruyere cheese.

Cover with foil and bake for 1 hour. Remove the foil and bake for a further 30 minutes or until the potatoes are tender and the top is golden brown.

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