Easy Scalloped Potatoes

Easy-Scalloped-Potatoes

I was taught this incredibly tasty dish by my younger sister Cass and it is an absolute family favourite. We don’t tend to have this side dish much just as a part of a standard family meal, it is more of a special treat, one that the kids will choose for me to cook on their birthday. I also find it is a great accompaniment to the meat at a BBQ. You can prepare it earlier in the day and then cook it at the required time and it leaves plenty of space on the BBQ for the meat.

Easy Scalloped Potatoes

Ingredients:

  • 15 large potatoes
  • 600ml cream
  • 1 tsp garlic powder
  • 1 chicken stock cube
  • 150 grated tasty cheese

Method:

  1. Preheat oven to 160 degrees Celsius.
  2. Slice potatoes thinly long ways.
  3. Mix in a pouring jug the cream add garlic and chicken stock cube.
  4. Lightly grease a large lasagna dish and begin layering potato completely across the base of the dish.
  5. Sprinkle a small amount of cheese across the potatoes.
  6. Begin another layer going the opposite way.
  7. Sprinkle lightly with cheese again and repeat this process until half of sliced potatoes have been used.
  8. Pour half of the cream mixture evenly across the potatoes.
  9. Begin layering again and continue until all potato has been used.
  10. Pour remaining cream mixture onto the potatoes and finish with a small sprinkling of cheese.
  11. Cover with aluminum foil and place in the oven for two hours. To check that the dish is ready – use a skewer to pierce the potatoes to make sure they are soft.
Easy Scalloped Potatoes
 
Author::
Recipe type: vegetarian
Ingredients:
  • 15 large potatoes
  • 600ml cream
  • 1 tsp garlic powder
  • 1 chicken stock cube
  • 150 grated tasty cheese
Method:
  1. Preheat oven to 160 degrees Celsius.
  2. Slice potatoes thinly long ways.
  3. Mix in a pouring jug the cream add garlic and chicken stock cube.
  4. Lightly grease a large lasagne dish and begin layering potato completely across the base of the dish.
  5. Sprinkle a small amount of cheese across the potatoes.
  6. Begin another layer going the opposite way.
  7. Sprinkle lightly with cheese again and repeat this process until half of sliced potatoes have been used.
  8. Pour half of the cream mixture evenly across the potatoes.
  9. Begin layering again and continue until all potato has been used.
  10. Pour remaining cream mixture onto the potatoes and finish with a small sprinkling of cheese.
  11. Cover with aluminium foil and place in the oven for two hours. To check that the dish is ready - use a skewer to pierce the potatoes to make sure they are soft.

The Family Menu Plan For This Week

Baking: Anzac Biscuits

Monday: Pumpkin Soup

Tuesday: Baked Penne With Bacon

Wednesday: Left Overs.

Thursday: Fried Rice

Friday: Tuna Carbonara

Saturday: Home Made Hamburgers And Salad

Sunday: Chicken Wings, Baked Potatoes and Corn

If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. All of these recipes are in the database of the Planning With Kids Free Menu Planner. You can use the menu planner to plan a week of meals for your family and then print out the associated shopping list.

And for even more menu planning ideas, you can also head on over to “I’m an Organizing Junkie” for Laura’s regular Menu Plan Monday posts.

Comments

  1. says

    Oooh yum – I’d forgotten that my mum used to make this … and its fabulous! She sometimes added some carrot into it as well.

    Thanks for the reminder and the recipe!

  2. Sally says

    I enjoy you blog but wish your recipes wre healthier. I love old style recipes and don’t mind the cheese and cream- but soup mix? I would never feed that to my family. Have you seen the ingredients? All but one brand even have MSG listed. Not to mention the salt and other preservatives and “numbers”. Doesn’t that concern you?

  3. says

    Sally – Thanks for your feedback. I will say that taking more notice of the ingredients in products is something that I need to become better at. I do try to avoid products that contain MSG and have to admit to not realising that the soup mix had it in it. On the whole I do think that the recipes that I place on the blog are healthy when taking into account the balanced approach that I aim for in meal planning. When I create our weekly menu plans I aim to have a variety of foods across the week and ensuring that there is a lot of fresh fruit and vegetables in it. Recipes I feature in full like scalloped potatoes will often be for special occasions, as I stated with this dish.

    With regards to this particular recipe you can simply replace the soup mix, with a combination of chicken stock powder (which can be bought easily without added MSG) onion powder, garlic and salt.

    I appreciate you taking the time to leave a comment. I love to hear from readers and what you think of the blog and individual posts.

  4. says

    Pru – Your not the dummy, I forgot to add the “preheat the oven” step. Thanks for letting me know. I have edited the recipe to include preheating the oven to 160 degrees Celsius. Thanks for letting me know.