Scalloped Potatoes

Author: Canadian Living

While some old-fashioned dished don't live up to their reputation, this golden crusty-topped layered potato favourite certainly does – in spades.

  • Portion size 6 servings

Ingredients

  • 6 Yukon Gold potatoes (about 2 lb/1 kg)
  • 1 small onion sliced
Sauce:
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 2 1/2 cups milk

Method

Sauce: In saucepan, melt butter over medium heat. Add flour, salt, pepper and thyme; cook, stirring, for 1 minute. Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, 5 to 8 minutes. Set aside. 

Peel and thinly slice potatoes. Layer one-third in greased 8-inch (2 L) square glass baking dish or casserole; spread half of the onions over top. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top, using tip 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 longer. Let stand for 5 minutes before serving.

Nutritional facts Per serving: about

  • Sodium 518 mg
  • Protein 6 g
  • Calories 256.0
  • Total fat 10 g
  • Cholesterol 28 mg
  • Saturated fat 6 g
  • Total carbohydrate 36 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Scalloped Potatoes

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