Scalloped potatoes

By Jamie Oliver
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


  • 2 kilograms of floury potatoes, such as Maris Piper or Idaho
  • 30 grams of unsalted butter
  • 2 tablespoons of plain flour
  • 500 millilitres of semi-skimmed milk
  • 300 millilitres of double cream
  • 75 grams of Cheddar cheese
  • 75 grams of Gruyère cheese


  1. Preheat the oven to 400°F (200°C).
  2. Peel and cut the potatoes into 3 millimetre-thick slices, then cook in a large pan of boiling salted water until just tender. Drain well, then transfer to a large baking dish.
  3. Melt the butter in a large non-stick pan on medium heat, and stir in the flour, followed slowly by the milk and cream. Then simmer gently until thickened, stirring continuously.
  4. Remove from the heat, grate in and stir through most of the cheese, then season to perfection with sea salt and black pepper.
  5. Pour the sauce over the potatoes, grate over the remaining cheese, then bake for 45 minutes, or until golden and bubbling.
Nutritional information (per serving)
Calories: 524, Fat: 31.2 grams, Saturated fat: 19.2 grams, Protein: 13.2 grams, Carbohydrates: 50.8 grams, Sugar: 5.2 grams, Salt: 0.5 grams, Fibre: 3.4 grams, Weight of portion: 188.8 grams

Watch Jamie and Jimmy's Food Fight Club Fridays at 9pm ET on CTV Life Channel

Follow Jamie Oliver: