Fontina and Caramelized Onion Scalloped Potatoes Fontina and Caramelized Onion Scalloped Potatoes

Food styling by Nicole Young | Prop styling by Madeleine Johari
Image by: Jeff Coulson

These layers of tender potatoes, creamy béchamel and buttery onions will steal the show at any dinner party. You can peel the potatoes in advance; just submerge them in cold water to keep them from browning.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine



In large skillet, melt 2 tbsp of the butter over medium heat; cook onions, stirring occasionally, until tender and golden, about 25 minutes. Set aside.

Makeahead: Refrigerate in airtight container for up to 2 days.

Meanwhile, in saucepan, melt remaining butter over medium heat; cook flour, rosemary, salt and pepper, stirring, for 1 minute. Gradually whisk in milk; cook, whisking constantly, just until thickened, about 8 minutes.

Layer one-third of the potatoes in greased 12-cup (3 L) casserole dish; spread half of the onions over top.

Sprinkle with one-third of the cheese. Repeat layers once. Top with remaining potatoes; pour sauce over top, using knife to lift layers and ease sauce between them. Sprinkle remaining cheese over top.

Cover and bake in 375 F (190 C) oven for 1 hour. Uncover and bake until top is lightly browned and potatoes are tender, about 15 minutes. Let stand for 5 minutes before serving.

Nutritional facts per each of 10 servings: about

  • Fibre 2 g
  • Sodium 434 mg
  • Sugars 7 g
  • Protein 10 g
  • Calories 267.0
  • Total fat 15 g
  • Potassium 421 mg
  • Cholesterol 47 mg
  • Saturated fat 9 g
  • Total carbohydrate 25 g


  • Iron 4.0
  • Folate 12.0
  • Calcium 20.0
  • Vitamin A 16.0
  • Vitamin C 13.0
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Lunch & Dinner

Fontina and Caramelized Onion Scalloped Potatoes