Golden Scalloped Potatoes

This recipe is taken from the 2004 Milk Calendar. Offer your family a fresh change to a time-honoured side dish. This version of scalloped potatoes is quicker and is incredible with the addition of sweet potatoes.
- Christine Cushing

  • Prep: 15 min
  • Cooking: 30 min - 35 min
Yields 6 - 8 servings
golden scalloped potatoes

Ingredients

  • 1/4 cup (60 mL) all-purpose flour
  • 1 1/2 tsp (7 mL) Salt
  • 1/2 tsp (2 mL) dried thyme
  • 1/2 tsp (2 mL) freshly ground pepper
  • 3 cups (750 mL) milk
  • 1 sweet potato peeled and thinly sliced
  • 1 bay leaf
  • 4 Yukon gold potatoes peeled and thinly sliced
  • 1/4 cup (60 mL) freshly grated Canadian Parmesan cheese

Preparation

Preheat oven to 350 °F (180 °C). Butter a 13 x 9-inch (33 x 23 cm) glass baking dish.

Whisk flour, salt, thyme and pepper into milk. Place sweet potato slices in a large pot and cover with milk mixture. Add bay leaf. Bring to boil; reduce heat to low and simmer, uncovered, for about 4 min. Add Yukon gold potatoes and simmer, uncovered, for 8 min longer or until potatoes are almost tender. Remove from heat and discard bay leaf.

Spread potato mixture into prepared baking dish and sprinkle with cheese. Bake for 20 min or until top is golden and bubbling and potatoes are tender. Remove and let stand for 10 min before serving.

Tips

White or red potatoes can be used in place of the Yukon gold. Choose a round potato for a waxier texture that holds together when simmered.

For the Adventurous: Add a crumb topping after baking potatoes. Combine the Parmesan cheese with 1 1/2 cups (375 mL) fresh bread crumbs, 1/3 cup (80 ml) melted butter, 2 cloves minced garlic and 2 tbsp (30 mL) chopped fresh parsley. Sprinkle over baked potatoes and broil for about 3 min or until golden.

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Nutrition

Nutritional Information

per serving
Energy: 163 Calories
Protein: 6 g
Carbohydrate: 28 g
Fat: 3 g
Fibre: 1.6 g
Sodium: 539 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 14 % / 159 mg
Vitamin A: 41 %
Vitamin D: 19 %
Vitamin B12: 19 %
Vitamin B6: 16 %