Scalloped Potatoes

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This classic recipe for scalloped potatoes is the ultimate comforting side dish, elevating the humble vegetable into something truly indulgent. Finely sliced potatoes are layered with butter and a hint of fragrant nutmeg, then slow-baked in a rich blend of double cream and whole milk. The result is a beautifully tender gratin with a velvety sauce and a golden, bubbling crust that pair perfectly with a traditional Sunday roast.

As a versatile vegetarian dish, these creamy potatoes are ideal for family gatherings or festive celebrations. The simple seasoning allows the natural flavour of the potatoes to shine through, while the final flourish under the grill adds a delicious textural contrast. Serve this alongside seasonal greens or as a decadent accompaniment to your favourite main course for a satisfying, homemade meal.

Ingredients for Scalloped Potatoes

3/4 teaspoons grated nutmeg
1.4kg large boiling potatoes (about 6)
3 tablespoons unsalted butter, cut into small cubes
350ml double cream
180 ml helmjölk

How to make Scalloped Potatoes

Preheat oven to 177°C with rack in upper third. Generously butter a 2 1/2-quart shallow baking dish (not glass).

Stir together nutmeg, 2 teaspoons salt, and 3/4 teaspoons pepper.

Peel and thinly slice potatoes. Layer potatoes in baking dish, overlapping slightly and sprinkling each layer with some of salt mixture and some of butter. Pour cream and milk over potatoes, pressing down gently to submerge potatoes in liquid.

Cover with foil and bake until potatoes are tender, 1 to 1 1/4 hours.

Remove gratin from oven and discard foil. Turn grill on and grill gratin 2 to 3 inches from heat until top is browned in spots, 3 to 5 minutes.

Let stand 10 minutes before serving.

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