Scalloped potatoes are very easy to make but take a rather long time to cook. To speed up cooking time you can briefly par-boil the sliced potatoes but I prefer to slow cook them from raw because I think they absorb more flavour. They make a very pretty side dish if made individually but can also be made in a larger baking dish. For an individual portion you need a straight sided oven-proof dish or non-stick tin approx. 12cm wide by 6cm deep.
Ingredients (per individual portion)
1 x medium baking potato, such as Maris Piper
100ml vegetable stock
1 tbsp brown or red miso paste
1 large clove of garlic, very thinly sliced
Vegetable oil
Method
Ingredients (per individual portion)
1 x medium baking potato, such as Maris Piper
100ml vegetable stock
1 tbsp brown or red miso paste
1 large clove of garlic, very thinly sliced
Vegetable oil
Method
- Heat the oven to 170 C (I used a halogen oven).
- Slice the potato as thinly as possible (I use a mandolin).
- In a small bowl, mix the miso paste with a little water (this makes it easier to brush on).
- Layer the potatoes in the dish, using a pastry brush to paint each slice with miso and adding a few slices of garlic between the layers.
- When the potatoes reach the top of the dish pour in the stock. It should come to just below the top layer or two of potatoes.
- Cover the dish with foil and bake for 1hr 15 mins. Check that the potatoes are cooked through by inserting a small sharp knife.
- Brush the top with vegetable oil and return to the oven for 10 minutes to brown the top.
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