We're always in the mood for good food! Try our take on a classic dish - our golden scalloped potato recipe is creamy, cheesy, and delicious. Made even tastier with dairy ingredients containing high-quality Canadian milk. Time-saving tip: you can prepare the potatoes a day in advance. Enjoy!
- Prep: 30 minutes
- Cooking: 40 minutes
- ¼ cup (60 ml or 1/2 stick) of Canadian butter, plus more for greasing the pan
- 1 onion, thinly sliced
- 1 tsp (5 ml) salt
- ¼ tsp (1 ml) pepper
- ¼ tsp (1 ml) cayenne pepper
- ¼ tsp (1 ml) thyme
- 5 cloves of garlic, smashed and minced
- 6 tbsp (90 ml) all-purpose flour
- 4 cups (1 L) Canadian heavy cream
- ½ cup (125 ml) Canadian Parmesan cheese, shredded
- 4 lbs (1815 g) russet potatoes, peeled and sliced into 1/8-inch rounds
- 3 cups (750 ml) of Canadian cheddar cheese, shredded
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Preheat the oven to 400°F (200°C). Grease the bottom and sides of a 9x13-inch casserole dish with a small amount of Canadian butter. Set aside.
Peel and thinly slice the 4 lbs of russet potatoes into 1/8-inch rounds. Place the slices in a bowl of water to prevent browning. Set aside.
In a large pot, melt the Canadian butter over medium heat. Add the thinly sliced onion and sauté for 4-6 minutes until the onion turns translucent.
While sautéing, season the onions with salt, black pepper, cayenne pepper, and thyme.
After sautéing for 4-6 minutes, add the minced garlic and cook for about 30 seconds until fragrant.
Gradually add 6 tablespoons of all-purpose flour, about a tablespoon at a time, stirring in between to create a thick paste with the onions. Cook the flour for about 30 seconds to eliminate the raw flour taste.
Slowly whisk in the Canadian heavy cream, taking 2-3 minutes to add it all. Keep the burner at medium heat and add a small amount of cream at a time, whisking thoroughly. This gradual process ensures a smooth sauce without flour lumps.
Once all the cream is incorporated, add the shredded Canadian Parmesan cheese, adding it gradually to melt it smoothly into the sauce.
Drain the sliced potatoes, then add them to the pot of sauce, set the heat to medium, and gently stir to coat all the potato slices in the sauce. Allow the mixture to come to a low boil over medium heat, then reduce the heat to medium-low and cook for 10 minutes, stirring occasionally. Be gentle when stirring to avoid breaking the potato slices.
After the cream and potato mixture has simmered for about 10 minutes, turn off the heat.
Pour or spoon half of the mixture into the greased 9x13-inch pan. Sprinkle the first layer with 1 ½ cups of shredded Canadian cheddar cheese.
Top the Canadian cheddar cheese layer with the remaining potato and cream mixture, spreading it to the edges. Sprinkle the top with the remaining 1 ½ cups of Canadian cheddar cheese.
Bake in the preheated oven at 400 degrees for approximately 40 minutes.
The casserole is done when it's bubbly, the cheese is golden brown. You can insert a butter knife into the potatoes, and if it slides through easily, it is cooked through.
Allow the casserole to rest for 10 minutes before serving.