I thought i would do scalloped potatoes for tea the other night, for something different. What a disaster that was! The cheese & milk separated and the potatoes weren't properly cooked.
Does anyone have a foolproof recipe? I only ever have Colby cheese in the fridge. Is that where it went wrong? And despite cooking for over 40 minutes, the thinly sliced potato still wasn't cooked thru properly.
Any help, suggestions, recipes greatly appreciated!

basenjibabe - 2012-11-07 09:49:00

basenjibabe wrote:

I thought i would do scalloped potatoes for tea the other night, for something different. What a disaster that was! The cheese & milk separated and the potatoes weren't properly cooked.
Does anyone have a foolproof recipe? I only ever have Colby cheese in the fridge. Is that where it went wrong? And despite cooking for over 40 minutes, the thinly sliced potato still wasn't cooked thru properly.
Any help, suggestions, recipes greatly appreciated!

I have had the same problem as you except I used cream instead of milk. Am interested to find a better recipe/technique also.

bootylicious5 - 2012-11-07 09:58:00

I should also say I am looking for a recipe that is nice and simply and doesn't rely on sachets of anything. The recipe i used was thinly sliced potato, grated cheese (layered, finishing with cheese on top), then pour milk over and bake covered.

basenjibabe - 2012-11-07 09:58:00

Usually make mine with a thin cheese sauce, grated onion and chopped bacon with tasty cheese in between layers of potato slices finish with grated cheese S/P and sprinkle of paprika on top.
OR sometimes i do bacon, onion, crushed garlic, and add 1 tablespoon chicken stock to the cream and pour over potatoes. I make whatever i have in fridge, main thing i found is Zap potato slices few mins, or pre boil them cool and slice, to start the cooking process. If you don't do that suggest you cover the dish bake for longer to get the potatoes cooked, then take cover off and bake further till top is brown..

fifie - 2012-11-07 10:31:00

You need to slice the potatoes really thin. Use a mandolin to do it, it will make it much easier.

Dont use milk use cream. The easiest recipe is to use heavily seasoned cream, use finely chopped and well fried onions, salt and pepper and some vegeta stock powder and then pour it over the sliced potatoes. Bake covered for about 45 minutes than uncovered for another 30 minutes or until browned. You dont need cheese but can add it.

I used to cook massive trays of it when I was a chef. I used to love eating it cold on sandwiches with sweet chili sauce

ferita - 2012-11-07 10:38:00

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mizzmiff - 2012-11-07 10:45:00

I usually cook it for at least an hour at 180C or so.
You'll get better results with tasty cheese than you will with a mild Colby.
And make sure you are using floury potatoes rather than the waxy sort.

Finally, try using the tinned potato bake mix for your sauce - it's not a bad product at all.

daleaway - 2012-11-07 11:29:00

I use this recipe with agria potatoes, very easy and yum.
http://southern.food.com/recipe/scalloped-potatoes-85629

alegnak - 2012-11-07 11:35:00

Thinly slice about 6 med-large potatoes layer half in a microwave proof dish. Melt 30gm butter and mix in 1 onion finely sliced, pour this mix over spuds. Layer the rest of the spuds on top. Sprinkle with cheese. Finally pour 2/3 cup milk over it. Cover with gladwrap poke some holes in wrap and microwave 8 mins. Remove wrap and microwave another 10 mins. Everyone loves it. I can never get an oven baked one right for some reason, it's always crunchy, looks like crap etc

actros2 - 2012-11-07 12:31:00

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karenz - 2012-11-07 12:53:00

I never use cheese, just very finely sliced raw potatoes, salt, pepper and lots of cream. Bake in the oven for about an hour.

Agria are waxy potatoes - at least when I grow them.

uli - 2012-11-07 13:46:00

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karenz - 2012-11-07 14:28:00

Cheat.
Slice with a mandolin. Cheap ones are fine.
Make cheese sauce instead, not too gluggy, which I find those mild cheeses are, tip over. Perfect.....

lythande1 - 2012-11-07 14:40:00

karenz wrote:

Didn't realise Agria were waxy, thought they were all purpose, maybe they are waxy early in the season, I know they don't have that "earthy" taste right now, but then I buy them don't grow them.

Agria are waxy when new but, like most all purpose potatoes change to floury as they get older. Older agrias are great for roasting, chipping and baked potatoes. Should be OK for scalloped.

kay141 - 2012-11-07 14:57:00

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karenz - 2012-11-07 15:18:00

Lots of Rua in our Pak'n'Save at present. Very cheap too - 7 dollars for 10kgs. Not a fan of Rua myself as they often fall apart - even if steamed rather than boiled.

uli - 2012-11-07 17:35:00

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karenz - 2012-11-07 17:43:00

My mum taught me to make it using a sachet of maggi onion soup! Make it as usual but sprinkle the soup mix between layers and top off with milk, makes it creamy and it doesn't separate. Adds an extra little flavour to the sauce!

voidhawkltd - 2012-11-07 19:02:00

karenz wrote:

I like potatoes with a real earthy taste, Agria were like this when they first came into the shops, they were also a lot bumpier and uglier, now they are pretty much even sized and smooth and don't taste anywhere like as good.

Like a lot of things, agrias are now bred to suit the big users. It is easier to grade, wash and machine peel them etc if they are nice and smooth. . Also there was a lot of complaints that they were too hard to peel especially from some of the commercial users. Taste doesn't seem to come into it.

kay141 - 2012-11-07 19:13:00

OK, so lots to think about. I just buy the washed, all purpose potatoes which i think are Nadine. I wanted to get away from using canned/sachet mixes cos I like to make things from scratch. Might have to go with pre-cooking them and making a cheese sauce.

basenjibabe - 2012-11-07 20:51:00

voidhawkltd wrote:

My mum taught me to make it using a sachet of maggi onion soup! Make it as usual but sprinkle the soup mix between layers and top off with milk, makes it creamy and it doesn't separate. Adds an extra little flavour to the sauce!

I would so have loved to see you saying: " my mum taught me to make it using potatoes, salt pepper and cream - healthy natural ingredients.

It seems it is now 2 or even 3 generations of people not being able to pick stuff from the garden and cook it ... this is not very encouraging.

How can we help you voidhawkltd et al (meaning everybody else) ...???

uli - 2012-11-07 21:16:00

Well i have been doing a microwave version for years. 4or 5 washed potatoes cook on high about 10 mins Make cheese sauce in microwave easy as.... cook bacon and sprinkle pieces over layers of thick slices of cooked potato placed in microwave dish. No need to peel spuds. poor over cheese sauce. Cook 4 or 5 mins more then add a layer of cheese, crushed chips anda bit of green herb stock powder. Cook 2 more mins on high and serve. Recipe by Glenys raffils.

wendalls - 2012-11-07 22:01:00

uli wrote:

I would so have loved to see you saying: " my mum taught me to make it using potatoes, salt pepper and cream - healthy natural ingredients.

My mother used to make it like that but with slices of onion layered with the potatoes. and she put some cheese on top tooo.

bunny51 - 2012-11-07 22:02:00

I make it a really easy way... Slice potatoes finely, spread half them into a oven proof dish, add chopped onion/bacon/salt and pepper, and a cube of chicken stock, then put the rest of the potatoes on top, pour enough cream in so that you can just see it below the top of the potatoes, then cover with gladwrap and zap in the microwave for 14 mins (I do a big one so check your times) when a knife slides through easily, I replace gladwrap and put a weight to push it all down and combine flavours, it is now ready to use immediatly or even the next day, sprinkle with cheese rezap in microwave and grill till golden on top.

mackenzie2 - 2012-11-08 09:20:00

mines easy peasy and is always first to go at bbqs etc...slice potatoes finely...layer them alternately with chopped mushrooms into shallow roasting dish greased with garlic butter...mix bottle cream with a bacon and onion maggi soup mix and pour over...i dont usually add cheese to top but you can..black pepper and bake round an hr/hr and half at 180-200

soundsie1 - 2012-11-08 09:51:00

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karenz - 2012-11-08 17:42:00

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whitehead. - 2012-11-08 17:52:00

Mines an old Alison Holst recipe about 30 years old. I slice potatoes and cook for just 5 mins, then layer with chopped onions, grated cheese, and pour over a can of cream of chicken soup mixed with 1/4 cup of milk (heated), top with grated cheese and sprinkled with paprika, cooks in about 45 mins, lovely reheated the next day as well.

sofphie - 2012-11-09 09:09:00

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sofphie - 2012-11-09 09:10:00

An alternative is Oakhill Potatoes. Lots of recipes out there, I use Alison Holst's one. It has bacon and hardboiled eggs, which is good for a main dish or lunch but can be left out for a side dish. Very tasty, fail safe and everyone likes it.

artemis - 2012-11-09 16:36:00

artemis wrote:

An alternative is Oakhill Potatoes. Lots of recipes out there, I use Alison Holst's one. It has bacon and hardboiled eggs, which is good for a main dish or lunch but can be left out for a side dish. Very tasty, fail safe and everyone likes it.

Ah, Oakhill Potatoes, aka Nurses Home Sunday night special.

eastie3 - 2012-11-09 18:27:00

basenjibabe wrote:

I should also say I am looking for a recipe that is nice and simply and doesn't rely on sachets of anything. The recipe i used was thinly sliced potato, grated cheese (layered, finishing with cheese on top), then pour milk over and bake covered.

Definitely use cream and I sprinkle cheese over the top in the last 15minutes. I also add a little garlic-optional though.

rarogal - 2012-11-09 19:15:00

I thought you should not use glad wrap in the microwave??

falconhell2002 - 2012-11-09 20:50:00

My family can't get enough of this recipe:
For 4 adults I use - 6 large potatoes, peel and thickly slice ,boil until just tender, remove and drain and layer in an oven proof dish.
Mix a tub of sour cream with a bottle of french dressing, add salt n pepper, pour all over potatoes, grate cheese on top and put in oven until golden brown..... YUMMY
As you use the recipe over time you will be able to get used to altering it to suit, how many people you are feeding...... Happy baking....

Edited by kofia at 1:41 pm, Wed 14 Nov

kofia - 2012-11-14 13:39:00

I think most of your problem is probably the Nadine potatoes. They don't absorb the liquid much at all. I used them once myself and failed although I make them often and have not had other failures. I use milk,milk and cream mix depending on what I have - it doesn't seem to matter.

greerg - 2012-11-14 14:15:00

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esther-anne - 2012-11-14 15:51:00

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toerag - 2012-11-16 16:13:00

Don't forget the salt and pepper between each layer of potatoes.

linette1 - 2012-11-16 16:34:00

uli wrote:

I would so have loved to see you saying: " my mum taught me to make it using potatoes, salt pepper and cream - healthy natural ingredients.

It seems it is now 2 or even 3 generations of people not being able to pick stuff from the garden and cook it ... this is not very encouraging.

How can we help you voidhawkltd et al (meaning everybody else) ...???

I so agree with you!

addington261 - 2012-11-16 20:35:00

i cook the sliced spuds first, drain well.
mix a tub of sour cream with garlic, salt and pepper,
1tsp of the mixture on each slice of potato, and layer.
bake, then top with grated cheese and put under the grill

sossie1 - 2012-11-16 20:38:00

i always par boil my spuds in the microwave first and always use the Maggie cheesy potatpo mix , Never fail's ans very yummy

pollypanner - 2012-11-17 15:35:00

Potato Bake
Spray an oven dish. Chop scrubbed potatoes into bite-sized chunks. Fry off lots of onion and some bacon and garlic. Add to dish with a packet of soup mix - bacon and onion is my preference - and a small container of cream or 1/3(?) fill with milk, cover and pop in 180C oven until potato is tender. Stir and put back without cover.
Very rich and yummy.

Quotebisloy (174 ) 9:10 pm, Mon

bev00 - 2013-06-12 00:37:00

I like to just slightly pre cook my slices of potato, not cooked right through but "just" done, (leave them to drain and dry out) and fry my onions, chopped bacon, leeks or spring onions, salt, pepper...and cream, cream is the answer, topped with grated cheese and then in the oven till golden on top

banni68 - 2013-06-12 08:55:00

just did it last night.. full a roast dish full of sliced potatoes (on the thin side) pour over a bottle of cream and then some grated cheese. Salt pepper or herbs etc. Then cook with thin foil over the top of it for half hour or so.. then remove tin foil and cook until brown and done.

Pretty full proof. The tin foil makes a big difference in my oven.

strange - 2013-06-12 09:22:00

milk works just as well and is less naughty ;-) but the cream tasted great

strange - 2013-06-12 09:23:00

"Pams creamy potatoes" recipe, so here it is.
25g butter, melted;1 clove garlic,crushed;1/4 tsp nutmeg;2 cups grated tasty cheese; 1 kg potatoes,peeled and sliced thinly;2 eggs,lightly beaten;1x 300ml carton cream;1 cup milk;1/2 cup stale breadcrumbs;fresh herbs to garnish.
combine melted butter,garlic and nutmeg in a bowl. Brush a shallow oven proof dish with half the butter mixture. Sprinkle half the cheese over the base and layer the potato slices. Combine remaining butter mix, eggs, cream and milk in a jug and pour gently over potato slices. Sprinkle top with remaining cheese and breadcrumbs ( I dont usually bother with the breadcrumbs) Bake in hot oven - 200C for about 1 hour or until potatoes are tender. (Cover with foil if top becomes too brown.

Quotecookessentials (1212 ) 1:54 pm, Mon 11 Jun #3
I do an easy one. Slice the potatoes (boil them if you are in a rush so they are soft already). Mix a packet of onion instant soup with about 500ml of cream and pour over the top. Bake it until the potatoes are cooked and the sauce should have thickened up. I cover it in the overn.

Quoteraewyn64 (468 ) 3:06 pm, Mon 11 Jun #4
raewyn64's recipe is the one I use too. I add onion and bacon that I've fried off too. The bacon makes it a little smokey, which is nice. I also use bacon and onion soup.

Quotebisloy (174 ) 9:13 pm, Mon 11 Jun #6
raewyn64 wrote:

I do an easy one. Slice the potatoes (boil them if you are in a rush so they are soft already). Mix a packet of onion instant soup with about 500ml of cream and pour over the top. Bake it until the potatoes are cooked and the sauce should have thickened up. I cover it in the overn.

I do one like this, use a small bottle of cream and a packet of french onion soup mix. Pour over sliced potatoes, cover and bake. Easy!!

Quotejns (1311 ) 10:24 pm, Mon 11 Jun #7
Scalloped Potatoes
Peel your potatoes and par boil in saucepan with a little salt. Remove, slice and layer in oven proof dish. In a frypan sauté a large diced onion in a little butter and pour/spread over top of potatoes... Now make a roux with milk, add tasty cheese and a pinch of cayenne and stir till it melts and thickens. Add 100ml of cream, stir and pour this over the onion/potato mix. Sprinkle tasty cheese over the top with a light dusting of paprika.
Place in oven at 180c and remove when cheese top is browned and melted.
Variations:
(a) Add floret's of cauliflower and broccoli to make a nice Vege dish
(b) Pre fry some bacon strips and layer over potatoes
(c) Add blue vein cheese for that extra flavour and bite

Quotefisher (666 ) 3:30 am, Tue 12 Jun #8

bev00 - 2013-06-13 00:28:00

Have had the same disaster too then had the same recipe work other times. Think it's the potatoes. Used to buy multi-purpose but have decided that I prefer to just buy a bag of floury and a bag of waxy. Hadn't realised 'til I switched back how much I missed the taste of some of the 'single' use varietys either.

bella95 - 2013-06-13 00:51:00

basenjibabe wrote:

I should also say I am looking for a recipe that is nice and simply and doesn't rely on sachets of anything. The recipe i used was thinly sliced potato, grated cheese (layered, finishing with cheese on top), then pour milk over and bake covered.

Hmmmm. No.
SLice thin with a mandolin or one of those cheap vege slicers (same thing really).
Then make a runny cheese sauce with your milk etc.
Quite a bit runnier than you would normally - cause the potato will absorb some liquid.
Then bake, you'll find that works a lot better.
Colby cheese.....um. It has no flavour and ends up like glue. Make your cheese sauce with some Tasty or aged cheddar....you can buy a wee bit, you'll find you only need a tbsp or so, that makes it a lot less gluey.

lythande1 - 2013-06-13 07:55:00

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cookessentials - 2013-06-13 14:16:00

I just layer my potatoes and Jerusalem artichokes in a dish. Mix cream, milk, and a packet of creme of mushroom soup together and pour over the spud and artichokes then bake in oven. Very yummy. I've even added leftover sour cream to the liquids cos i didn't want to throw it out. Very nice. Even mrwhiskey liked it and he doesn't like Jerusalem artichokes.
I don't bother with all the fancy stuff and fluffing around.

whiskey13 - 2013-06-14 01:07:00