Scalloped potatoes
Serves 4 - 6
Easy
Prep:
Cook:
Put some sliced potatoes in a casserole dish with a few pantry staples, then bake for a super-simple side
Skip to ingredients
Units:
- 58g unsalted butterplus extra for the dish
- 1kg potatoespeeled and thinly sliced (about 3mm thick)
- 30g onionfinely diced
- 3 tbsp plain flour
- grating of nutmeg
- 590ml whole milk
- chopped parsleyto serve (optional)
Method
step 1
Heat the oven to 200C/180C fan/gas 4. Lightly butter a 28 x 18cm casserole or baking dish. Line the bottom of the dish with a quarter of the potato slices, overlapping them slightly. Sprinkle over a quarter of the onion in an even layer, then season with ¼ tsp salt, ¼ tsp black pepper, a small pinch of grated nutmeg and 1 tbsp of the flour. Dot over 1 tbsp of the butter. Repeat this layering process three more times, omitting the flour from the fourth and final layer.
step 2
Warm the milk in a small saucepan over a medium heat until bubbles just start to form at the edges. Remove from the heat and pour the warm milk over the potatoes. Cover the dish and bake for 30 mins, then uncover and bake for another 1 hr-1 hr 10 mins, or until the potatoes are tender when pierced with the tip of a knife and the edges are golden. Let stand for 5-10 mins, then serve hot topped with chopped parsley, if using.
