I really enjoying making my favourite childhood recipes for my family and my Nan’s Scalloped Potatoes recipe is one of my all time favourites. We used to love this as kids growing up and we would regularly have it as a side with our Sunday Roast or Lasagna (yep carb overload I know!) and during my uni days I used to love a bowl of these Scalloped Potatoes sprinkled with extra cheese (because you can never have enough cheese right?!) on a Sunday afternoon after a particularly big night!
This recipe is a little similar to my Cheesy Potato Bake, but it has a few less ingredients but still delivers on taste. Thanks to my Mr Four going through a fussy phase where he won’t eat a lot the foods he normally loves and my husband in training for a big bike race, I’m a little ashamed to admit that my three year old and I managed to work our way through this entire dish of Scalloped Potatoes in just 3 days (I’m going to blame those pesky pregnancy cravings) and we ate it with everything from Cauliflower Fritters, Steak and Veggies to Lasagna – another combo I’m blaming on pregnancy cravings!
If you really want to add some extra flavour to this Scalloped Potatoes recipe, then you can add a tablespoon of mustard (either dijon or seeded) and some parmesan cheese if you like, but personally I think it’s perfect as is.
Nan's Scalloped Potatoes Recipe
Ingredients
- 1.2 kg of potatoes thinly sliced
- 1 brown onion - chopped finely
- 5 rashers of short cut bacon - chopped into small pieces
- 300 ml of thickened cream
- 1 teaspoon of nutmeg
- 1 1/2 cups of grated tasty cheese
- salt and pepper to taste
Instructions
- Preheat your oven to 180 degrees and lightly grease a 20cm square baking dish.
- Slice the onion and bacon into small pieces and place them into a frying pan over a medium heat and cook for 3 -4 minutes or until the bacon begins to brown. Set aside until needed.
- Peel the potatoes and finely slice - I find easiest to do this is with a mandolin so that you get nice even slices
- Place the cream, salt and pepper and nutmeg into a small jug and stir to combine.
- Arrange half of the potatoes across the bottom of the baking dish, add half of the sliced bacon and onions along with half of the grated tasty cheese. Pour around 1/3 of the cream mixture over the potato pieces.
- Repeat the above and top your Scalloped Potatoes with a little extra cheese if you like.
- Cover the baking dish with foil and placing it into the preheated oven for 1 hour to cook.
- Remove the foil and bake for a further 30 minutes or until the top of the potato bake has browned and the potatoes have cooked through when tested with a skewer.
- Carefully remove the Scalloped Potatoes from the oven and serve.
For more family friendly recipes, make sure you check out my ‘Family Dinners Made Easy‘ Book
You can also find Nan’s Chocolate Cake recipe here and her Beef and Vegetable Pastie recipe here.
What’s your favourite recipe from your childhood that you still make your family today?
Sammie @ The Annoyed Thyroid says
This is carb loading of the most delicious kind! I think you did well to make this dish last 3 days, I don’t think it would last 3 hours in this house!
Lauren says
Haha, don’t worry it took ALL of what little will power I have!
Vicki @ Boiled Eggs & Soldiers says
Yum you can’t go past a recipe called “Nan’s Scalloped Potatoes”! thanks for sharing with YWF too.
Lauren says
You sure can’t!
Maggie May says
Au gratin potatoes, scalloped potatoes don’t have cheese in them.
Lauren Matheson says
Thanks Maggie, this is what my Nan always called them 🙂