Gordon Ramsay’s Scalloped Potatoes Recipe

This Gordon Ramsay’s Scalloped Potatoes Recipe is a creamy and cheesy recipe, which is made with thinly sliced potatoes and a savory garlic sauce. It’s an ideal side dish, ready in about 1 hour and 50 minutes.

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Gordon Ramsay’s Scalloped Potatoes Recipe Ingredients

• 60g butter
• 1 large onion, diced
• 2 garlic cloves, minced
• 30g plain flour
• 480ml milk
• 240ml chicken (or veggie) broth
• ½ tsp salt
• ¼ tsp black pepper
• 1.4kg white potatoes, sliced ~3mm thick
• Optional: 1 cup grated Gruyère or cheddar
• Extra salt and pepper, to taste

How To Make Gordon Ramsay’s Scalloped Potatoes

1. Prep the oven and make the sauce: Preheat your oven to 350°F (180°C). In a saucepan, melt the butter over medium heat. Add the onion and garlic and cook for about 3 minutes, until softened. Whisk in the flour and cook for 1 minute more.
2. Finish the sauce: Slowly whisk in the milk and chicken broth until the sauce is smooth. Bring it to a simmer and cook for 1 minute until it has thickened slightly. Season with salt and pepper.
3. Layer the potatoes: Grease a baking dish. Arrange one-third of the sliced potatoes in an even layer on the bottom. Season with salt and pepper, sprinkle with some of the cheese (if using), and pour over one-third of the sauce. Repeat the layers two more times.
4. Bake the potatoes: Cover the dish tightly with aluminum foil and bake for 45 minutes.
5. Brown the top: Remove the foil and continue to bake for another 35–45 minutes, until the top is golden brown and the potatoes are tender. For an extra crispy top, you can place it under the broiler for 3-4 minutes.
6. Rest and serve: Let the scalloped potatoes rest for at least 15 minutes before serving. This allows the sauce to set.

Recipe Tips

• How do I get the creamiest sauce? The key is to whisk the milk and broth into the flour and butter mixture (the roux) very slowly. This prevents lumps from forming and ensures a silky-smooth sauce.
• Why are my potatoes still hard after baking? This usually happens if the potato slices are too thick. Slicing them thinly and uniformly (about 1/8-inch or 3mm) is crucial for them to cook through evenly in the sauce.
• Why is it important to let the potatoes rest? This is a critical step. Resting allows the hot, bubbly sauce to cool slightly and set up. If you cut into it right out of the oven, the sauce will be runny and the layers will fall apart.
• What are the best potatoes for scalloped potatoes? Starchy potatoes like Russets or all-purpose potatoes like Yukon Golds are the best choices. They break down just enough to help thicken the sauce and become wonderfully tender.

What To Serve With Scalloped Potatoes

These rich, creamy potatoes are a classic side dish for a hearty meal. They pair perfectly with:

• Roasted chicken, turkey, or duck
• Baked ham
• A classic steak dinner
• Pork chops or a pork loin roast

How To Store Scalloped Potatoes

Refrigerate: Store leftovers tightly covered or in an airtight container in the refrigerator for up to 4 days. Reheat: Reheat in a 350°F (175°C) oven for about 20 minutes, or until heated through. You can also reheat individual portions in the microwave.

Scalloped Potatoes Nutrition Facts

• Calories: 216 kcal
• Carbohydrates: 30g
• Protein: 8g
• Fat: 7g
• Saturated Fat: 4g
• Sodium: 400mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Mashed Sweet Potatoes Recipe
• Gordon Ramsay Crockpot Ranch Pork Chops And Potatoes Recipe
• Gordon Ramsay Saute Potatoes Recipe