Scalloped Potatoes with Cheese and Herbs

This recipe is taken from the 1985 Milk Calendar. This is the Scalloped Potatoes with Cheese and Herbs recipe.

  • Prep: 20 min
  • Cooking: 1 h 35
Yields 8 servings
scalloped potatoes with cheese and herbs

Ingredients

  • 3 tbsp (45 mL) butter
  • 2 onions finely chopped
  • 2 garlic cloves minced
  • 3 cups (750 mL) Milk
  • 1/4 tsp (1 mL) dried rosemary
  • 1/4 tsp (1 mL) dried basil
  • 1/4 tsp (1 mL) dried oregano
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 2 cups (500 mL) shredded Canadian Swiss cheese
  • 1 cup (250 mL) fresh bread crumbs
  • 5 medium potatoes

Preparation

Melt butter in skillet; add onions and garlic. Sauté 5 min until tender without browning. Reserve.

Heat milk, rosemary, basil, oregano, salt and pepper. Reserve. Combine cheese with breadcrumbs.

Peel potatoes; slice thinly. Place one third of potatoes in bottom of a buttered 8-cup/2 L casserole. Spread half the onions over potatoes and sprinkle with a third of the cheese mixture. Place another third of potatoes on top; the remaining onions on top of that and another third of the cheese. Add the remaining potatoes, pour milk mixture over; sprinkle with remaining cheese.

Bake at 350 °F (180 °C) for 1 hour and 35 min or until potatoes are tender when pierced with a knife. Rest 10 min before serving.

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Nutrition

Nutritional Information

per serving
Energy: 300 Calories
Protein: 14 g
Carbohydrate: 33 g
Fat: 13 g
Fibre: 3.8 g
Sodium: 426 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 32 % / 357 mg
Vitamin B12: 67 %
Vitamin C: 48 %
Phosphorus: 31 %
Vitamin D: 26 %