Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
See more of Sarah Cook’s recipes
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
See more of Sarah Cook’s recipes
Subscribe to Sainsbury’s magazine
Rate this recipe
Print
Ingredients
1.75kg large, waxy potatoes(we used Vivaldi)
12 rashers dry-cure smoked streaky bacon, snipped
50g unsalted butter, plus extra to grease
40g plain flour
400ml semi- skimmed milk
250ml chicken or vegetable stock (made with ½ stock cube)
200ml double cream
½ tsp sea salt flakes
200g mature cheddar, grated
1 small onion (or a few shallots), very finely sliced, preferably using a mandoline
Share:
Step by step
Get ahead
Prep, cover and chill for up to 48 hours prior to baking. Allow an extra 15-20 minutes cooking time from chilled, or until piping hot throughout.
Peel and cut the potatoes into 4-5mm-thick slices. Bring two big saucepans of water to the boil, add half the potato slices to each, and as soon as the water starts boiling again, set your timer for 3 minutes. Quickly drain into a colander.
Meanwhile, put the bacon rashers and butter in a large frying pan together (one big enough to hold a litre of sauce eventually) and over a low-medium heat, fry gently until the bacon is just beginning to darken and crisp up. Use a slotted spoon to scoop the bacon into a bowl. If there are any brown bits in the pan, tip the butter through a (metal) sieve, wipe the pan clean, then return the strained butter.
Stir in the flour and cook, stirring, for 2 minutes, then slowly whisk in the milk and stock to a smooth sauce. Add the cream and salt and bring to a simmer. Bubble gently for 2 minutes while stirring. Check the seasoning to taste.
Use a little butter to grease a large baking dish (about 20 x 30cm). Layer up the potatoes, sauce, cheese, onion and bacon, reserving a third each of the sauce, cheese and bacon for the top layer.
Preheat the oven to 180°C, fan 160°C, gas 4. Bake on a tray, uncovered, for 55 minutes or until tender, bubbling hot and golden brown. Leave to rest for 10 minutes before serving.
Serve with
Mulled beef brisket Roast leg of lamb with garlic and rosemary Ultimate roast chicken
You might also like...
-
-
-
-
-
-
-
-
winWin tickets to see The Phantom of the Opera, and a night at a four-star London hotel
The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.
The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.
If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.
Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream.
The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.
It is called "funeral" potatoes because it is commonly served as a side dish during traditional after-funeral dinners, but it is also served at potlucks, and other social gatherings, sometimes with different names.
Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).
Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes.
Why use salt water for soaking potatoes? There's moisture naturally found in potatoes, and moisture is drawn to higher concentrations of salt. (This is a process called osmosis.) So, if you put the potatoes in a salt water bath, that will help draw out some of their moisture, resulting in crispier fries.
Once they have been peeled and cut, raw potatoes will turn brown quickly. This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat.
runny scalloped potatoes. If you find yourself faced with a soupy pan of potatoes, shake a few tablespoons of flakes into the sauce and mix them around with a fork or a small whisk. The flakes will soak up the extra liquid in a flash, and you can keep adding them until the sauce is at the proper thickness.
They are also in need of serious seasoning to ensure deliciousness. Make sure your sauce is well-seasoned, but also, season each layer of potatoes with salt and pepper before adding the sauce, to make sure they are as flavorful as you want them!
runny scalloped potatoes. If you find yourself faced with a soupy pan of potatoes, shake a few tablespoons of flakes into the sauce and mix them around with a fork or a small whisk. The flakes will soak up the extra liquid in a flash, and you can keep adding them until the sauce is at the proper thickness.
Once you've chosen the right potatoes, grab a sharp chef's knife (or a mandoline, if you have one) and carefully slice them as thinly and evenly as possible—ideally one-fourth to one-eighth-inch thick. Potatoes that are too thick or thin will bake up unevenly, and you want the layers to cook up tender.
Place container on baking tray and heat in oven for 20-22 minutes or until hot. Caution: Product and tray will be hot. Do not prepare in toaster oven. Do not broil.
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
Prep time: 55 mins
