Tested till perfect Rosemary Scalloped Potatoes
Rosemary Scalloped Potatoes
Photography by Jodi Pudge

Rosemary Scalloped Potatoes

A combination of sweet and baking potatoes allows sweetness to shine through without being overpowering.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2008

Recipe4 out of 5 based on 24 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10 servings


  • 4 4Yukon Gold potatoYukon Gold potatoes, (2 lb/1 kg total)
  • 2 2sweet potatosweet potatoes, (1 lb/500 g total)
  • 1 1small onion, chopped
  • 1/2 cup 1/2cupgrated Parmesan cheese


  • 1/3 cup 1/3cupbutter
  • 1/3 cup 1/3cupall-purpose flour
  • 1 tsp 1tspsalt
  • 3/4 tsp 3/4tspcrumbled dried rosemary
  • 1/2 tsp 1/2tsppepper
  • 3-3/4 cups 3-3/4cupsmilk
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Sauce: In saucepan, melt butter over medium heat; cook flour, salt, rosemary and pepper, stirring, for 1 minute. Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, 12 to 15 minutes. Set aside.

Peel and thinly slice Yukon Gold and sweet potatoes. Layer half of the Yukon Gold potatoes in greased 13- x 9-inch (3 L) glass baking dish; spread with half of the onion. Layer with sweet potatoes then remaining onion and Yukon Gold potatoes. Pour sauce over top.

Cover with greased foil; bake in 350°F (180°C) oven for 1 hour. Sprinkle with Parmesan cheese; bake, uncovered, until lightly browned and tender, about 30 minutes. Let stand for 10 minutes before serving.

Additional information :

Nutritional Information Per each of 10 servings:

cal 229 pro 8g total fat 10g sat. fat 6g
carb 29g fibre 2g chol 28mg sodium 402mg

% RDI:

calcium 17 iron 9 vit A 73 vit C 28
folate 10
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