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Categories:
butter sweet onion cider vinegar all-purpose milk fresh parsley fresh rosemary salt pepper yellow-fleshed baking potatoes Colby cheese
Viewed: 86 - Published at: 4 years agoIngredients
- 2 tablespoons butter
- 1 sweet onion, thinly sliced
- 2 tablespoons cider vinegar
- 3 tablespoons all-purpose flour
- 2 cups milk
- 14 cup fresh parsley, chopped
- 1 teaspoon fresh rosemary, chopped (or 1/4 tsp. dried)
- 12 teaspoon salt
- 14 teaspoon pepper
- 4 yellow-fleshed baking potatoes, peeled and thinly sliced (about 2 lbs)
- 12 cup canadian colby cheese or 12 cup Canadian cheddar cheese, shredded
Method
- Preheat oven to 350F Butter a 13x9-inch glass baking dish.
- In a large pot, melt butter over medium heat; add onion and saute for 8 minutes 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 minutes 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 minutes or until golden and bubbling and potatoes are tender.
- Let stand for 10 minutes before serving.
- COOKING TIP: Use yellow-fleshed potatoes for a pretty colour - the most familiar variety is Yukon Gold, but any will do.
- for white potatoes, use an oblong, baking -style potato such as a russet.
- Round, wazy or new potatoes don't absorb the sauce properly in scalloped potatoes.
- FOR THE ADVENTUROUS: Use white balsamic vinegar in place of the cider vinegar.
- Use 2 oz of Canadian Brie cheese, cut into small cubes, in place of the Colby.
