Dairy Farmers of Ontario brings us this recipe for Classic Scalloped Potatoes, layered with tender slices and a rich, creamy sauce. Infused with garlic, herbs, and a hint of nutmeg, each bite is warm and deeply satisfying. Finished with melted cheese and a golden top, it’s the perfect side for any cozy meal or gathering.
Classic Scalloped Potatoes
Ingredients:
- 3 tbsp (45 mL) local butter, plus more for greasing
- ¼ cup (30 g) all-purpose flour
- 1 ½ (375 mL) cups low-sodium vegetable or chicken broth
- 1 cup (250 mL) local milk
- 3 cloves garlic, minced
- 1 small yellow onion, thinly sliced
- 1 tsp (1.5 g) fresh rosemary, finely chopped
- ¼ tsp (0.6 g) nutmeg
- 3 lb (≈1.4 kg) Yukon Gold potatoes, peeled and thinly sliced
- 1 ½ cups (375 mL) local mozzarella (or a firm, nutty cheese), grated
- Salt & pepper, to taste
Directions:
- Preheat oven to 200°C (400°F). Grease a baking dish (e.g. 9×13 inch) with a bit of butter.
- In a medium saucepan over medium heat, melt 3 tbsp butter. Whisk in flour and cook for 1 minute to make a roux. Slowly whisk in broth, then milk, stirring constantly until smooth. Add garlic, onion, chopped rosemary, nutmeg, salt, and pepper. Cook, whisking, until the sauce thickens enough to coat the back of a spoon (2–3 minutes).
- Place half the potato slices in the bottom of the prepared baking dish. Pour half the sauce over the potatoes. Sprinkle half the grated mozzarella. Repeat with the remaining potatoes, sauce, and cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 35–40 minutes, or until potatoes are tender and top is golden and bubbling.
- Let the dish rest about 15–20 minutes before slicing and serving to let it set.
