Thin medallions of potato are paired with a glorious garlic and chilli butter in this elegant scalloped potato dish, perfect for a dinner party or long lunch.
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COOK. STORE. SAVE.
Clever storage: Any leftover thyme can be washed and dried, then wrapped in a damp paper towel and transferred to a bag that has a few holes poked in it. Store in the fridge for up to 1 week.
For a quick and easy side guaranteed to impress, you cannot go wrong with this scallop potatoes recipe. And you can skip parboiling the spuds! Just slice them into even discs, then arrange the potato in a fan-like formation in an oven-safe pan. Place the pan in the oven to bake until golden and tender. Aromatic crushed garlic, chilli and thyme are added to take the humble potato to new heights! There’s no cream needed to achieve the creamy consistency in this dish – the starch from the potato combined with the butter does the job perfectly. All you need is 5 ingredients and 15 minutes prep time to make this moreish dish, and you can let the oven do the rest while you get started on cooking the remainder of the meal.
Here are some tips for making scalloped potatoes:
The best potatoes to use are Kestrel, Carisma or white potatoes, as they hold their shape and don’t go mushy after being baked.
It is important to slice the potatoes into even-sized shapes so they all cook evenly. While using a mandolin will slice the potatoes quickly, you can also use a knife.
Remember to season each layer of potato slices with salt and pepper, so that your dish has plenty of flavour.
Before placing the potatoes in the oven, cover loosely with foil so that they cook more evenly and quickly. Remove the foil in the final few minutes of cooking time to give the top of the dish a golden colour.
Serve these indulgent potatoes with something light, like a salad dressed in vinaigrette, roasted veggies, or steamed veggies tossed in lemon juice and olive oil. Round out the meal with a leaner protein such as roast chicken, seared steak or grilled fish.
To store your scallop potatoes, transfer to an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Reheat in a pan, oven or in the microwave. If reheating from frozen, allow the potatoes to thaw completely in the fridge first.
This glorious scalloped potato recipe is something you’ll be proud to serve up for your next dinner party, festive celebrations or weekend long lunch. For more potato side dish inspiration, check out these recipes for potato, garlic and thyme torte, crispy layered potato bake and leek and thyme potato bake.
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Tripled smoked over Beechwood chips for a rich, smooth flavour.