Thursday Food is in the kitchen with Mia Hair Artistry principal Shanice Gore as she shares her recipe for creamy scalloped potatoes.

“This is my comforting, rich version of scalloped potatoes. It’s creamy, cheesy, and full of flavour from slow-baked onions, garlic, and fresh thyme. I love how it bakes into soft, layered perfection with a golden, bubbling top that makes it feel extra special,” Gore says.

Ingredients

• 3 ½ lbs potatoes, peeled and thinly sliced

• 1 large onion, thinly sliced

• 3-4 cloves garlic, crushed

• 2 cups heavy cream

• 1 cup grated Parmesan cheese

• 1 ½ cups shredded mozzarella cheese

• 1-2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

• Salt and freshly cracked black pepper, to taste

• Butter, for greasing the baking dish

Ingredients for the dish include three and a half pounds of peeled potatoes, a cup of grated Parmesan cheese, salt, and black pepper. (Photo: Alan Smith)

Method

1. Preheat the oven to 180°C (350°F).

2. In a large baking dish, start building the dish directly — no pre-mixing needed.

Shanice Gore gets to work slicing the potatoes.(Photo: Alan Smith)

Shanice layers the potatoes in the baking dish. (Photo: Alan Smith)

3. Begin with a layer of sliced potatoes, then add some of the sliced onion and crushed garlic. Sprinkle over a little thyme, salt, pepper, and a bit of Parmesan and mozzarella. Repeat these layers until all the potatoes, onion, garlic, and most of the cheese are used up.

The sliced potatoes are combined with sliced onions, salt, pepper, and a sprinkle of Parmesan and mozzarella. (Photo: Alan Smith)

4. Once layered, pour the heavy cream evenly over the top, allowing it to seep down through all the layers.

Assemble the dish by starting with a layer of sliced potatoes. (Photo: Alan Smith)

Continue building the layers into the baking pan until all of the potatoes, onion, garlic and most of the cheese are used up. (Photo: Alan Smith)

5. Dot small chunks of butter over the surface, then cover the dish tightly with foil.

6. Bake for about 45 minutes, until the potatoes are starting to soften.

7. Remove the foil and continue baking for another 20 minutes. At this stage, sprinkle a little extra Parmesan and mozzarella over the top so it melts into a rich, golden crust as it finishes cooking.

8. Bake uncovered until the top is bubbling and beautifully golden.

9. Let it rest for 10-15 minutes before serving so it sets slightly and slices neatly.