I love scalloped potatoes, but I adore Cheesy Scalloped Potatoes! This is a fabulous recipe and, unlike most Scalloped Potato recipes, you can have this delicious dish on the table in less than half an hour and it is perfectly sized for just two people, which makes it great for the smaller family!
Most of the work is done on top of the stove, which means that your kitchen stays blessedly cool!
Delicious layers of tender potatoes, melded with grated cheddar cheese and cream . . . a bit of stock, some onion and seasoning . . . topped with a layer of Parmesan cheese that gilds to a golden brown in the oven.
You brown the onions first in a skillet (make sure its oven proof) and then add some garlic and thyme. Some stock and cream are added along with the sliced potatoes and then the mixture simmers, covered for about 12 to 15 minutes . . .
After that you stir in the cheese. Today I used some leftover cheddar I had which was flavoured with beer, leeks and mustard . . . sooooo good . . .
The Parmesan gets sprinkled on top and then a quick roast in a hot oven for 10 minutes and bingo! Your potatoes are done! Tender, rich and delicious, crisp around the edges and golden brown!
What more could a person ask for! We had them with BBQ pork chops and some corn. Yummy!
*Cheesy Scalloped Potatoes*Serves 2 generouslyPrintable Recipe
A simple and easy way to make delicious cheesy scalloped potatoes for two people and have them on the table in less than half an hour. Simple. Make sure you have all of your ingredients ready before beginning and it will go in a flash.
60g grated medium cheddar cheese (1/2 cup)(I used a leek, mustard and beer one
the last time with delicious results)1 1/2 tsp cornflour, divided (cornstarch)90g grated Parmesan cheese (1/2 cup)1 tsp vegetable oil1 medium onion, peeled and finely chopped1/4 tsp dried thyme leaves (can use 1 tsp fresh minced)1 garlic clove, peeled and minced80ml chicken stock (1/3 cup)80ml heavy cream (1/3 cup)3/4 pound potatoes, peeled and sliced into 1/4 inch thick rounds1/2 tsp salt1/2 tsp freshly ground black pepper
Preheat the oven to 220*C/425*F/ gas mark 7. You will need an 8 inch oven-proof skillet with an oven-proof handle.
Toss the grated cheddar with 1 tsp of the cornflour in a small bowl. Toss the grated parmesan with the remaining 1/2 tsp cornflour in another bowl. Set both aside.
Heat the oil in your skillet over medium heat until it begins to shimmer. Add the onion and cook, until softens and turns light golden in color. Add the garlic and thyme and cook until fragrant, about 1 minute or so. Add the stock and cream,a long with the salt and pepper. Add the potatoes and turn to coat. Bring to the boil, then reduce to a low simmer. Cover and simmer over very low heat for 10 to 12 minutes, until the potatoes are nearly tender.
Remove from the heat. Stir in the cheddar cheese, mixing it in as well as you can and turning the potatoes in it. Press the potatoes into an even layer. Sprinkle the Parmesan cheese evenly over top. Bake in the preheated oven for 12 minutes or so until golden brown and the potatoes are completely tender. Let stand for about 5 minutes or so to cool, prior to serving.
I really hope you will give these a go and if you that you enjoy them as much as we do! Bon Appetit!
