Australian Scalloped Spuds

An indulgent potato dish made all the better with bushfoods.
(Serves 10)


  • 1.6kg spuds peeled and washed
  • 1/2 medium brown onion, halved and sliced fine
  • 50gm butter
  • 4 cloves of garlic, smashed and diced
  • 1 teaspoon mountain pepper
  • 1 teaspoon saltbush
  • 1 sprig fresh rosemary (10cm long)
  • 1 1/2 cups grated tasty cheese
  • Pinch of salt
  • 600ml of cream


  • Preheat oven to 190°C / 170°C fan-forced
  • Butter a baking dish to avoid the spuds sticking (I use a square dish 22cm x 22cm x 6cm).
  • In a medium saucepan melt butter, garlic, mountain pepper, saltbush, rosemary and a pinch of salt. Cook for a few minutes allowing the garlic to become fragrant.
  • Add the cream and bring to a gentle simmer, then turn down to a low heat and cook for a further 5 minutes. Stir occasionally to avoid a skin forming on the cream.
  • Turn off and set aside.
  • Slice the onion in thin slices. Peel and cut spuds in half and then into 3mm slices.
  • In your baking dish, cover the base with potato, add some strands of onion and a pinch of salt (I use The Good Salt). Add another layer of potato, onion & salt and continue layering in the same way until you get to the top of the dish.
  • Pour the cream mixture over the potatoes slowly & evenly until it soaks through.
  • Top with grated cheese. Cover dish with foil, place the dish on a baking tray to catch any overspill. Bake for at least 2 1/2 hours. Using a skewer or knife, test that the potatoes are cooked through. Remove foil and bake until the top is golden and crispy (about 20 minutes).

Australian Scalloped Spuds

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published