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Coles

  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

Layers of scalloped potatoes baked in a creamy and flavourful sauce create this rich and tasty side dish to serve alongside your favourite protein.

  • Serves4
  • Cook time1 hour 25 minutes
  • Prep time15 minutes
Mar-24-PVX-Scalloped-Potatoes

Ingredients

  • 1 tbs olive oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, very thinly sliced
  • 5 Carisma or washed potatoes, thinly sliced (mandolin is ideal)
  • 1 tbs thyme leaves
  • 1/2 cup (40g) finely grated parmesan
  • 300ml lite thickened cream
  • 1/2 cup (125ml) vegetable stock
  • 2 tbs Dijon mustard
  • Thyme leaves, to serve

Nutritional information

Per serve: Energy: 1534kJ/367 Cals (18%), Protein: 12g (24%), Fat: 25g (36%), Sat Fat: 12g (50%), Sodium: 561mg (28%), Carb: 28g (9%), Sugar: 10g (11%), Dietary Fibre: 8g (27%).

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.

Method

  1. Step 1

    Preheat oven to 180°C.

  2. Step 2

    Heat the oil in a small frying pan over medium heat. Add the onion and cook, stirring, for 5 mins or until soft. Add the garlic and cook, stirring, for 1 min or until aromatic. Remove from heat.

  3. Step 3

    Layer potato, onion mixture, garlic, thyme and half the parmesan in a 6-cup (1.5L) ovenproof dish. Combine the cream, stock and mustard in a jug. Season. Pour over potato mixture.

  4. Step 4

    Bake, covered, for 45 mins or until potato is just tender. Sprinkle with remaining parmesan. Bake, uncovered, for 35-40 mins or top is golden brown. Set aside for 10 mins to rest. Garnish with extra thyme.

Recipe tip

COOK. STORE. SAVE.
Use it up:
Make the most of scalloped potato bake leftovers with a selection of easy potato recipes, which are perfect for everyday or when you’re feeding a crowd.  

One of the best ways to serve spuds: scalloped potatoes

Potatoes are one of the most versatile and crowd-pleasing vegetables. They’re the star ingredient in so many of our favourite side dishes, including tasty loaded fries and delicious stuffed jacket potatoes for a main meal event – even potato pancakes for breakfast. Of all the ways to serve up this amazing root vegetable, slicing and displaying these scalloped potatoes with cream truly can’t be beaten. 

Where did this creamy and delicious invention come from? A variety of theories have been suggested about why this dish of sliced, baked potato has been given the same name as the shellfish, including the name coming from the word ‘collop’, which means to slice thinly. 

What is a traditional scalloped potatoes recipe?

Several variations of this dish can be found around the world, including potato dauphinoise, potato gratin and the less fancy but equally popular potato bake. The differences between these dishes are minimal but also important. With dauphinoise, generally, you bake the potatoes in cream and often use a more flavourful gruyere, while potato gratin is pre-cooked before being baked in cream sauce and sometimes uses a roux to thicken the sauce. Meanwhile, baked scalloped potatoes often include cream and stock but no (or limited) cheese, compared to its classic potato bake counterpart, which features cheese between the layers.

This recipe involves sliced potatoes arranged in a circular pattern in a dish that is covered in a sauce made from stock, cream and Dijon mustard, along with a touch of thyme to provide extra flavour. Some homemade scalloped potatoes purists will not use any cheese, however, a sprinkling of parmesan on top can give it some extra flavour and colour, whilst adding a touch of crunch to it. 

Why choosing the right potato variety is essential

While potatoes are incredibly versatile, the secret is in knowing which potato to use with this scalloped potatoes recipe. Potatoes differ in their texture and taste and using the correct variety for this dish will make all the difference in the final result. 

Potatoes can be waxy or floury with smooth, thin skin or slightly thicker skin, while some varieties are all-rounders. Waxy varieties are generally the best potatoes for baking, while floury potatoes are best suited for a creamy mash. Then there are all-rounders, which can be used for all types of meals. This recipe for scalloped potatoes uses the Carsima variety – they are suited to bakes and potato salads as they hold their shape well. 

Mandolin vs knife: how to make scalloped potatoes

Potatoes should be sliced thinly and uniformly to ensure that they are evenly cooked. Using a mandolin can help with the uniformity. A knife is perfectly fine to use as well, but keep the slices as even as possible. The other question you might be asking is, do I peel potatoes for scalloped potatoes? Peeling is not required as the skin holds the slices in shape and adds a touch of extra fibre and texture to the dish. The skin also cooks down well and isn't going to be chewy, however, you can peel it off if you prefer.  

What to serve with creamy scalloped potatoes

The spiralled effect of the layered potatoes makes this a sensational dish to use as the centrepiece along with other dinner party recipes or as part of an easy BBQ entertaining menu. Pop it on the table with a big metal spoon and invite everyone to dig in. 

The best part about this bake scalloped potatoes recipe is that it goes with almost any protein source of your choice. Serve it alongside a chicken schnitzel or pork chops or any weeknight meal idea with a fresh salad. 

FAQs

Scalloped potatoes

Scalloped potatoes
  • Serves4
  • Cook time1 hour 25 minutes
  • Prep time15 minutes
Ingredients
  • 1 tbs olive oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, very thinly sliced
  • 5 Carisma or washed potatoes, thinly sliced (mandolin is ideal)
  • 1 tbs thyme leaves
  • 1/2 cup (40g) finely grated parmesan
  • 300ml lite thickened cream
  • 1/2 cup (125ml) vegetable stock
  • 2 tbs Dijon mustard
  • Thyme leaves, to serve
    Description

    Layers of scalloped potatoes baked in a creamy and flavourful sauce create this rich and tasty side dish to serve alongside your favourite protein.

    Method
    1. Step 1

      Preheat oven to 180°C.

    2. Step 2

      Heat the oil in a small frying pan over medium heat. Add the onion and cook, stirring, for 5 mins or until soft. Add the garlic and cook, stirring, for 1 min or until aromatic. Remove from heat.

    3. Step 3

      Layer potato, onion mixture, garlic, thyme and half the parmesan in a 6-cup (1.5L) ovenproof dish. Combine the cream, stock and mustard in a jug. Season. Pour over potato mixture.

    4. Step 4

      Bake, covered, for 45 mins or until potato is just tender. Sprinkle with remaining parmesan. Bake, uncovered, for 35-40 mins or top is golden brown. Set aside for 10 mins to rest. Garnish with extra thyme.