Jersey Butter & Milk Creamy Scalloped Potatoes

A classic comfort food dish elevated by the rich, creamy flavor of Jersey butter and milk. The potatoes become incredibly tender and infused with a delicious cheesy, buttery flavor.

Prep Time

20 minutes

Total Time

80 minutes

Calories

545 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.47/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Main Ingredient:

Seafood

Mood:

Comfort Food

Ingredients

Servings

2lbsRusset Potatoes(Peeled and thinly sliced (about 1/8 inch thick))

£1.20

0.5cupJersey Butter(Divided into 4 tablespoons and 4 tablespoons, unsalted)

£1.75

1mediumYellow Onion(Thinly sliced)

£0.30

2clovesGarlic(Minced)

£0.15

0.3cupAll-Purpose Flour

£0.05

3cupsJersey Milk(Whole milk)

£1.50

1cupShredded Gruyere Cheese(Or any good melting cheese like cheddar or fontina)

£3.50

1teaspoonFresh Thyme(Chopped)

£0.25

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Freshly ground, or to taste)

£0.03

0.3teaspoonNutmeg(Ground)

£0.10

Total Cost

£8.84

£1.47 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with some of the Jersey butter (about 1 tablespoon).
2.
In a large saucepan, melt 4 tablespoons of Jersey butter over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3.
Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the Jersey milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 3-5 minutes. Remove from heat.
4.
Stir in 1/2 cup of the Gruyere cheese, thyme, salt, pepper, and nutmeg into the sauce until the cheese is melted and the sauce is smooth.
5.
Arrange a layer of potato slices in the prepared baking dish, slightly overlapping. Pour about one-third of the cheese sauce over the potatoes. Repeat with another layer of potatoes and sauce, and finish with a final layer of potatoes and the remaining sauce.
6.
Dot the top with the remaining 4 tablespoons of Jersey butter cut into small pieces.
7.
Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes, or until the potatoes are tender and the top is golden brown. Sprinkle with remaining 1/2 cup of Gruyere and broil for a minute or two until cheese is melted and bubbly.
8.
Let stand for 10-15 minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (340g)

545 kcal / 2280 kJ

Carbs

45g

17% of RDA

Fat

34g

49% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

10 g

11% of RDA

Sodium

520 mg

23% of RDA

Saturated Fat

21 g

105% of RDA

Chef's Tips

For extra flavor, add a pinch of cayenne pepper to the sauce.

Ensure the potatoes are sliced thinly for even cooking. A mandoline slicer can be helpful for this.

The scalloped potatoes can be made ahead of time and refrigerated. Add about 15 minutes to the baking time if baking from cold.

Use high-quality Jersey milk and butter for the best flavor and creamy texture.

Cooking Equipment

Oven

9x13 inch baking dish

Large saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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