Dairy Farmers of Canada

Herb & Sweet Onion Scalloped Potatoes

Our dietitians' favourite

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
Yields 4 - 6 servings
herb sweet onion scalloped potatoes
This recipe for scalloped potatoes is as original as it is comforting. The sliced potatoes are covered in a rich milk-based sauce, flavoured with caramelized onions and fresh rosemary. Top with a copious amount of soft melted Colby or Canadian Cheddar cheese, or any cheese of your choice. You’ll be thrilled with the result! Check out the video!

Ingredients

  • 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
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Preparation

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.

Tips

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.

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Nutritional information

Per serving
Energy: 227 Calories
Protein: 8 g
Carbohydrate: 31 g
Fat: 8 g
Fibre: 3.9 g
Sodium: 275 mg

Top 5 Nutrients

(% DV*)
Calcium: 17 % / 192 mg
Vitamin C: 55 %
Vitamin B12: 23 %
Vitamin D: 22 %
Folate: 21 %

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