Gordon Ramsay Scalloped Potatoes Recipe

This creamy, rich gordon ramsay scalloped potatoes recipe is made with thinly sliced potatoes, double cream, and Gruyere cheese, and ready in 1 hour 20 minutes. Breaking through the golden, bubbling cheese crust reveals tender layers soaked in savory cream. I always turn to this side dish when hosting a Sunday roast.

Why This Classic Works

I used to struggle with undercooked potato layers in the middle of my bakes. Layering the potatoes uniformly and pouring hot cream over them completely changed everything.

Heating the cream with garlic and thyme first infuses the whole dish with flavour. It ensures the potatoes start cooking immediately when they hit the hot oven.

gordon ramsay scalloped potatoes recipe Ingredients

• 2 lbs (900g) starchy potatoes (like Maris Piper or Russet), peeled
• 1 cup (240ml) double cream (heavy cream)
• 1 cup (240ml) whole milk
• 2 cloves garlic, crushed
• 1 sprig fresh thyme
• 1 cup (120g) Gruyere cheese, grated
• 1/4 cup (25g) Parmesan cheese, grated
• 2 tbsp unsalted butter, softened
• 1 tsp sea salt
• 1/2 tsp black pepper

How To Make gordon ramsay scalloped potatoes recipe

1. Preheat and Prep: Preheat the oven to 400°F (200°C) and generously grease a baking dish with the softened butter.
2. Slice Potatoes: Slice the potatoes uniformly to about 1/8-inch thickness using a sharp knife or mandoline slicer.
3. Heat the Cream: In a saucepan, bring the cream, milk, garlic, thyme, salt, and pepper to a gentle simmer, then remove from heat.
4. Layer the Dish: Arrange a slightly overlapping layer of potatoes in the dish, sprinkle with a little Gruyere, and repeat until all potatoes are used.
5. Pour and Bake: Pour the hot infused cream mixture over the potatoes, discarding the thyme sprig and crushed garlic.
6. Add Cheese and Finish: Top with the remaining Gruyere and Parmesan, then bake for 45 to 50 minutes until golden and tender.

Recipe Tips

• Use a mandoline: Uniform slices are essential for even cooking and a cohesive texture.
• Heat the liquid: Simmering the cream before pouring it over the potatoes gives them a head start.
• Let it rest: Resting the dish for 15 minutes after baking allows the cream to thicken and set.

What To Serve With Scalloped Potatoes

Serve these rich potatoes alongside a roasted beef tenderloin or a simple roast chicken. The creamy sauce pairs beautifully with crisp green beans or roasted asparagus to balance the heavy dairy.

How To Store

Keep leftovers in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave or place the whole dish back in a warm oven until heated through.

FAQs

Why did my scalloped potatoes curdle?

High heat can cause the milk to separate during baking. Ensure you are using heavy cream and sticking to the correct oven temperature.

Do I need to boil the potatoes first?

No, slicing them thinly and using hot liquid ensures they cook perfectly in the oven. Boiling them beforehand will make them fall apart.

Can I make this ahead of time?

Yes, you can assemble the layers and keep it covered in the fridge overnight before baking. Just add 10 extra minutes to the bake time if going straight from the cold fridge.

Nutrition

• Calories: 380 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 75mg
• Sodium: 450mg
• Total Carbohydrate: 32g
• Protein: 10g

gordon ramsay scalloped potatoes recipe

Recipe by Sophie Lane

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

40

minutes

Total time

2

hours 

Creamy, rich gordon ramsay scalloped potatoes recipe made with thinly sliced starchy potatoes, infused garlic cream, and melted Gruyere cheese. Ready in 1 hour 20 minutes, this luxurious baked side dish easily completes your holiday dinner or Sunday roast.

Ingredients

• 2 lbs (900g) starchy potatoes (like Maris Piper or Russet), peeled

• 1 cup (240ml) double cream (heavy cream)

• 1 cup (240ml) whole milk

• 2 cloves garlic, crushed

• 1 sprig fresh thyme

• 1 cup (120g) Gruyere cheese, grated

• 1/4 cup (25g) Parmesan cheese, grated

• 2 tbsp unsalted butter, softened

• 1 tsp sea salt

• 1/2 tsp black pepper

Directions

• Preheat and Prep: Preheat the oven to 400°F (200°C) and generously grease a baking dish with the softened butter.
• Slice Potatoes: Slice the potatoes uniformly to about 1/8-inch thickness using a sharp knife or mandoline slicer.
• Heat the Cream: In a saucepan, bring the cream, milk, garlic, thyme, salt, and pepper to a gentle simmer, then remove from heat.
• Layer the Dish: Arrange a slightly overlapping layer of potatoes in the dish, sprinkle with a little Gruyere, and repeat until all potatoes are used.
• Pour and Bake: Pour the hot infused cream mixture over the potatoes, discarding the thyme sprig and crushed garlic.
• Add Cheese and Finish: Top with the remaining Gruyere and Parmesan, then bake for 45 to 50 minutes until golden and tender.