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Garlic and chilli scalloped potato

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  • High in dietary fibre
  • Vegetarian
  • No added sugar
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free

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.

  • Serves6, as a side
  • Cook time1 hour 20 minutes
  • Prep time15 minutes, + 5 mins cooling time
Garlic and chilli scalloped potato


  • 10 Kestrel, Carisma or white potatoes
  • 80g butter, melted
  • 2 garlic cloves, crushed
  • 1/2 tsp dried chilli flakes
  • 1 tbs coarsely chopped thyme

Nutritional information

Per serve: Energy: 994kJ/238 Cals (11%), Protein: 8g (16%), Fat: 14g (20%), Sat Fat: 8g (33%), Sodium: 48mg (2%), Carb: 27g (9%), Sugar: 5g (6%), Dietary Fibre: 7g (23%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Use a mandolin or sharp knife to cut the potatoes crossways into 1mm-thick slices. Pat dry with paper towel.
  2. Step 2

    Combine the butter, garlic, chilli flakes and thyme in a small bowl.
  3. Step 3

    Brush a 15cm (base measurement) ovenproof frying pan with a little of the butter mixture. Arrange a thin layer of potato over the base of the frying pan. Brush with a little more butter mixture and season well. Continue layering with remaining potato and butter mixture.
  4. Step 4

    Bake for 1 hour or until the potato is golden brown and tender. Line a baking tray with baking paper. Invert potato mixture onto the tray. Bake for a further 20 mins or until the top is golden brown. Set aside for 5 mins to cool slightly. Transfer to a serving platter or return to the frying pan. Cut into wedges to serve.

    Serve with sliced red chilli and thyme sprigs

Recipe tip

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.

Garlic and chilli scalloped potatoes recipe

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. 

How to make easy scalloped potatoes   

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.

Serving and storing this recipe for scalloped potatoes

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.

Love this recipe?

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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