NZ Forest Native Birds

Laraine’s Scalloped Potatoes

This is a recipe that’s special enough for guests but not too expensive. It’s also nice and easy. You can make it ahead, reheat it, add the cheese topping and put it under the grill.


4-5 large potatoes, suitable for boiling or adding to casseroles rather than mashing. I use Nadine
1 small tub of sour cream. Full cream is best but reduced fat is okay
1 large onion
1 tsp butter
2 TB parmesan cheese
3-4 good shakes of Tabasco sauce (my favourite) or you can use freshly ground black pepper or even a good pinch or two of cayenne
2 tsp bacon stock (if you can get it)
Tasty grated cheddar cheese and 1 TB extra of parmesan cheese for topping

Chop the onion and microwave it with the butter in a small micro-proof bowl for 5-6 minutes until the onion is soft. You can do it in a frypan if you want to. While it is cooking peel and slice the potatoes. Add to the cooked onion the sour cream, bacon stock, parmesan cheese and Tabasco sauce and stir. Layer a quarter of the potato slices in a micro-proof dish that is about an inch deep. The lid of a round Pyrex casserole dish will do. Spread one-third of the sauce on top of the potatoes. Add another layer of potatoes, then half the remaining sauce. Follow this with a third layer of potatoes, the rest of the sauce, and a fourth layer of potatoes. Cover and cook on high until the potatoes are tender. My microwave (now broken down) was 650 watts and it took 20-25 minutes to cook this dish. You can cook it in an ordinary oven, of course, but it will take much longer. Five minutes or so before you want to serve it sprinkle the grated cheddar and then the parmesan on top and brown under the grill. Serves 4-6.

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