Tested till perfect Scalloped Potatoes

Scalloped Potatoes

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

By The Canadian Living Test Kitchen

Source: Everyday Favourites Cookbook, 2005

Recipe3 out of 5 based on 53 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 6 6Yukon Gold potatoYukon Gold potatoes, (about 2 lb/1 kg)
  • 1 small 1smallonion, sliced


  • 1/4 cup 1/4cupbutter
  • 1/4 cup 1/4cupall-purpose flour
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/2 tsp 1/2tspdried thyme or dried marjoram
  • 2-1/2 cups 2-1/2cupsmilk
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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 Information Per serving: about

cal 256 pro 6g total fat 10g sat. fat 6g
carb 36g fibre 2g chol 28mg sodium 518mg


calcium 13 iron 6 vit A 12 vit C 18
folate 10
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