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
- 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
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.
Top 5 Nutrients
|Calcium:||32 % / 357 mg|
|Vitamin B12:||67 %|
|Vitamin C:||48 %|
|Vitamin D:||26 %|