Scalloped Potatoes
A delicious side made with layers of potatoes and a creamy sauce
Servings: 6
Ingredients
- 1 kg potatoes
- 1 small onion finely chopped
- 2 small cloves garlic
- 1 tsp fresh thyme leaves
- 1/4 cup butter
- 2 tbsp cake wheat flour
- 2 cups milk
- 1/4 cup parmesan cheese
- pinch cayenne pepper
- salt
- pepper
Instructions
- Preheat oven to 180 degrees Celsius
- Peel and slice the potatoes into thin rounds. You can add a few drops of water to the sliced potatoes and microwave them for 5 minutes if you wish
- In a small saucepan melt the butter. Add the onion, thyme and garlic and saute on a low heat until the onion is translucent
- Stir in the flour and cook for a minute, stirring with a whisk
- Add the milk and whisk, ensuring there's no lumps
- Simmer on low heat until sauce thickens. Stir occasionally
- Season with salt and pepper and a pinch of cayenne pepper
- In an ovenproof dish layer half the potatoes at the bottom of the dish. Pour half the sauce over, place the remaining potatoes on top and pour the remaining sauce. Sprinkle the parmesan on top. Bake at 180 degrees Celsius for 45minutes to 1 hour.
Notes
- If you live at a lower altitude your cooking time may be a little shorter than an hour
- You can add some cheddar cheese to the sauce if you really want an indulgent dish
- Breadcrumbs can be mixed with the parmesan and sprinkled over if you want that crunchy topping