Tested till perfect Classic Scalloped Potatoes
Classic Scalloped Potatoes
Photography by Yvonne Duivenvoorden

Classic Scalloped Potatoes

With a nice hint of garlic, these potatoes are a delicious addition to any meal and are much lighter than those with a cream-laden gratin. To slice them easily, cut a little piece off the bottom of each potato to stabilize it on the cutting board. Serve with your favourite baked fish or chicken.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: April 2012

Recipe4 out of 5 based on 180 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 2 hours
  • Portion size 8

Ingredients

  • 1/4 cup 1/4cupbutter
  • 3 3cloves garlic, minced
  • 1/4 cup 1/4cupall-purpose flour
  • 1 tsp 1tspchopped fresh thyme
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2-1/2 cups 2-1/2cupsmilk
  • 6 6Yukon Gold potatoYukon Gold potatoes, (about 2 lb/900 g)
  • 1 1small onion, sliced
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Preparation

In saucepan, melt butter over medium heat; cook garlic, stirring, for 1 minute. Add flour, thyme, salt and pepper; cook, stirring, for 1 minute.

Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, about 8 minutes.

Peel and thinly slice potatoes. Layer one-third in greased 8-inch (2 L) square baking dish or casserole dish; spread half of the onion over top. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top, using back of knife to ease sauce between layers.

Cover and bake in 350°F (180°C) oven for 1 hour. Uncover and bake until lightly browned and potatoes are tender, about 30 minutes. Let stand for 5 minutes before serving.

Nutritional Information Per serving: about

cal 187 pro 5g total fat 7g sat. fat 5g
carb 26g dietary fibre 2g sugar 5g chol 21mg
sodium 292mg potassium 437mg

% RDI:

calcium 9 iron 4 vit A 9 vit C 12
folate 9
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