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Scalloped Potatoes

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 1/2 Tbsp coconut oil
  • 1 large red onion peeled and roughly chopped
  • 500 ml thickened cream
  • 1/4 cup fresh parsley roughly chopped
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
  • 4-6 large russet potatoes peeled and washed
  • 1/4 cup frozen grated parmesan

Instructions

  • Preheat oven to 200°C (400°F). Grease a large baking pan with sides, set aside.
  • Heat oil in a small fry pan over med-high heat. Add chopped onion and sauté until soft and translucent, approx. 2-3 minutes. Remove from heat and set aside.
  • Pour cream into a pouring jug and stir through parsley, nutmeg, salt and pepper until well combined.
  • Slice potatoes into approx. 5mm (2cm) rounds.
  • Arrange a layer of potatoes in greased pan and sprinkle over half of the cooked onions. Pour half the cream over the potatoes.
  • Arrange remaining potatoes in another layer on top and sprinkle over remaining onions. Pour over remaining cream.
  • Bake for 35-45 minutes or until potatoes are tender and golden. Remove from oven and sprinkle over grated parmesan, return to oven and bake for a further 10 minutes or until cheese has melted and golden.
  • Remove from oven and serve.
  • Enjoy!

Notes

Store leftovers in an airtight container, refrigerated, for 2-3 days.