Creamy Scalloped Potatoes

Potatoes of any kind are a welcome guest to my Christmas dinner table...but cheesy scalloped potatoes...well they had me at hello! Everyone has their own version of these, and this is mine. A mandolin makes all the difference to getting it done efficiently and baking evenly. The perfect festive comfort side dish for Christmas!

Ingredients

• 20g butter, softened
• 3kg Washed Potatoes - Desire
• 1 cup (250ml) thickened cream
• 1/2 cup (120g) sour cream
• 2 garlic cloves, crushed
• 2 tsp Dijon mustard
• 1 cup (120g) coarsely grated cheddar
• 1/2 cup (40g) finely grated parmesan
• 2 tbsp fresh parsley
• 2 tbsp thyme leaves
• 1 lemon, zested

Method

• Preheat oven to 190°C.
• Grease a large baking dish with the butter.
• Thinning slice potatoes - I use a mandolin slicer to get consistent slice sizes
• Give the potato a good wash and dry. Place potatoes into a large bowl.
• Add the thickened cream, sour cream, garlic, mustard, cheddar, thyme, parsley, lemon zest and half of the parmesan.
• Season well with salt and pepper. Stir until well combined - I used my hands for this. You want to make sure all potatoes are covered well.
• Arrange the potato slices in the prepared dish, overlapping slightly.
• Pour any remaining cream mixture from the bowl over the potato slices.
• Sprinkle with the remaining parmesan.
• Bake for 1-1 1/4 hours or until golden and cooked.

Download Printable PDF of Recipe Here