Sweet Onion and Herb Scalloped Potatoes | DFM | DFM

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/1mL dried)
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 4 yellow-flesh or baking potatoes (about 2 lbs/1kg), peeled and thinly sliced
• 1/2 cup (125 mL) shredded Canadian Colby or Cheddar cheese
• 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, waxy, or new potatoes don’t absorb the sauce properly in scalloped potatoes.
• Use white balsamic vinegar in place of the cider vinegar. Use 2 oz (60 g) Canadian Brie cheese, cut into small cubes, in place of the Colby.