Herb & Sweet Onion Scalloped Potatoes

By HeatherS

Ingredients

• 2 tbsp (30 mL) butter
• 1 sweet onion, thinly sliced
• 2 tbsp (30 mL) cider vinegar
• 3 tbsp (45 mL) all-purpose flour
• 2 cups (500 mL) milk
• 1/4 cup (50 mL) chopped fresh parsley
• 1 tsp (5 mL) chopped fresh rosemary (or 1/4 tsp/1 mL dried)
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 4 yellow-flesh or baking potatoes (about 2 lbs/1 kg), peeled and thinly sliced
• 1/2 cup (125 mL) shredded Canadian Colby or Cheddar cheese

Details

Servings 4
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

Preheat the oven to 350°F (180°C). Butter a 13 x 9-inch (3 L) glass baking dish.

In a large pot, melt butter over medium heat; add onion and sauté for 8 min or until starting to brown. Add vinegar; boil, stirring and scraping up brown bits, until evaporated. Whisk flour into milk; gradually pour into pot, whisking constantly. Cook, stirring, for about 5 min or until bubbling and thickened. Remove from heat; stir in parsley, rosemary, salt and pepper. Add potatoes; toss gently to coat in sauce.

Spread evenly into prepared dish. Sprinkle with cheese. Bake, uncovered, for about 45 min or until golden and bubbling and potatoes are tender. Let stand for 10 min before serving.