This recipe is taken from the 2012 Milk Calendar. Take our Super Scalloped Potatoes from 1996, add lightly caramelized sweet onions, buttery yellow potatoes and fresh herbs and wow, they’re even better than super!
- Prep: 15 min
- Cooking: 1 h
- 2 tbsp (30 mL) butter
- 1 sweet onion thinly sliced
- 2 tbsp (30 mL) cider vinegar
- 3 tbsp (45 mL) all-purpose flour
- 2 cups (500 mL) milk
- 1/4 cup (50 mL) chopped fresh parsley
- 1 tsp (5 mL) chopped fresh rosemary or 1/4 tsp (1 mL) dried
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 4 yellow-flesh potatoes or 4 baking potatoes peeled and thinly sliced
- 1/2 cup (125 mL) shredded Canadian Colby or 1/2 cup (125 mL) Cheddar cheese
Preheat the oven to 350°F (180°C). Butter a 13 x 9-inch (3 L) glass baking dish.
In a large pot, melt butter over medium heat; add onion and sauté for 8 min or until starting to brown. Add vinegar; boil, stirring and scraping up brown bits, until evaporated. Whisk flour into milk; gradually pour into pot, whisking constantly. Cook, stirring, for about 5 min or until bubbling and thickened. Remove from heat; stir in parsley, rosemary, salt and pepper. Add potatoes; toss gently to coat in sauce.
Spread evenly into prepared dish. Sprinkle with cheese. Bake, uncovered, for about 45 min or until golden and bubbling and potatoes are tender. Let stand for 10 min before serving.
Use yellow-fleshed potatoes for a pretty colour – the most familiar variety is Yukon Gold, but any will do. For white potatoes, use an oblong, baking-style potato such as a Russet. Round, waxy or new potatoes don’t absorb the sauce properly in scalloped potatoes.
Use white balsamic vinegar in place of the cider vinegar. Use 2 oz (60 g) Canadian Brie cheese, cut into small cubes, in place of the Colby.
Top 5 Nutrients
|Calcium:||17 % / 192 mg|
|Vitamin C:||55 %|
|Vitamin B12:||23 %|
|Vitamin D:||22 %|