Scalloped potatoes are an Aussie favourite with the thinly sliced potatoes being cooked in a wide range of ways.
These Gruyere Scalloped Potatoes have garlic, salt, thickened cream, pepper, nutmeg and Gruyere cheese. They are baked in the oven until bubbly and golden.
With an abundance of zucchini from our vege garden we missed one zucchini which grew too big - so I decided to make scalloped potatoes with a twist by adding slices of zucchini as an alternate layer, therefore using less potatoes.
Eat them on their own or with meat and veg. These potatoes are so good, I could eat the whole lot myself.
This is the perfect side dish for a barbecued meal. You can also make individual packets for each guest, but be aware they will cook much more quickly.
Thinly sliced potaotes fried in olive oil then topped with red oinion, garlic, thyme and a tiny drizzle of balsamic vinegar. Baked with rocket and goat cheese.
The classic side dish, essential at any holiday table along with the roast! If you don't have a potato ricer you can mash them.
Nothing like a big dish of potato gratin for a feast or Christmas table! This recipe has both normal and sweet potatoes for a touch of difference.