Classic Scalloped Potatoes

  • Prep Time 10 min
  • Total Time 2 h
  • Serves: 10 to 12

Ingredients

  • ¼ cup unsalted butter, divided 60 mL
  • 4 cloves garlic, minced
  • 1 tbsp finely chopped fresh thyme, plus sprigs for garnish 15 mL
  • 3 tbsp all-purpose flour 45 mL
  • 2 ½ cups milk 625 mL
  • ⅔ cup finely grated Parmesan cheese, divided 175 mL
  • 2 tbsp Dijon mustard 30 mL
  • 1 tsp salt 5 mL
  • ½ tsp pepper 2 mL
  • 4 lb yellow-fleshed potatoes, peeled and thinly sliced 2 kg
  • 1 large onion, thinly sliced

Directions

  • Step 1

    Preheat oven to 190°C (375°F). Grease 9 x 13-in. (3-L) baking dish. Melt 3 tbsp (45 mL) butter in saucepan over medium heat. Add garlic and thyme; cook 1 to 2 min. until softened. Sprinkle in flour. Cook, stirring, 2 to 3 min. until flour absorbs butter. Gradually whisk in milk until smooth. Continue whisking sauce while bringing just to a boil. Reduce heat to medium-low. Cook 6 to 7 min. until slightly thickened. Remove from heat. Stir in half the cheese, plus the mustard, salt and pepper.

  • Step 2

    Layer half the potato slices and half the sliced onions in baking dish. Pour half the sauce evenly over top. Layer with remaining onions and potatoes, being sure to end with potatoes on top. Pour remaining sauce over top. Sprinkle with remaining cheese and dot with remaining butter. Arrange sprigs of thyme over top. Cover tightly with foil; place baking dish on baking sheet.

  • Step 3

    Bake 1 hr. Remove foil. Bake additional 30 min. until potatoes are tender and top is golden brown. Let stand 10 min. before serving.

Tip

Add a pinch of nutmeg to the cream sauce as it cooks for a hint of extra flavour.

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Nutrition Facts

  • Nutrition Description Per serving (1/12 recipe):
  • Calories 210
  • Fat 7 g
  • Saturated Fat 4 g
  • Carbs 29 g
  • Sugar 3 g
  • Protein 8 g
  • Cholesterol 20 mg
  • Fibre 2 g
  • Sodium 390 mg