We had these Scalloped Potatoes for dinner last week – and they were delicious. I had been craving roast potatoes for a while but with a little added extra – garlic, cream and lots of cheese!
My mother-in-law introduced me to slicing potatoes almost all the way through and then roasting them in the oven. They turn out crispy and soft in the middle (almost like a big chip!)
Ingredients:
2 large potatoes
100gms butter (sliced thinly)
2 Garlic Cloves (crushed)
Olive Oil
1/2 cup thickened cream
1 cup cheese, grated
salt
garlic powder
Spring Onion (sliced thinly)
sour cream (optional)
Instructions:
Preheat the oven to 190c
Make sure the potatoes are clean and dry.
Make slices across the potato, but don’t reach its bottom (use a bbq skewer at the point where you want to slice too and you won’t cut through – that is my husbands advice after I had already sliced them wonky!)
Slice the butter and mix together with garlic cloves.
Then open the potatoes’ crevices and shove the garlic butter into them.
Transfer the potatoes onto an oiled baking sheet, then drizzle some oil on top of them.
Season with salt and garlic powder.
Bake for about 50 minutes.
After about 40 minutes, remove the baking sheet from the oven.
Plop (yes plop) cream over the top and top with grated cheese and spring onion (keep some for garnish).
Return the baking sheet to the oven and bake for 10 more minutes.
Serve with a big dollop of sour cream and spring onions.
Best with steak or a roast dinner (or on its own for a little Friday night indulgent!)
What is your favourite way to have potatoes?
