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Scalloped Potatoes

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

20 mins

Cook time

80 mins

Total time

110 mins

Ingredients

730 g Russet potatoes - sliced ⅛” thick

3 tbsp butter (45 g)

1 medium sweet onion - thinly sliced (280 g)

3 garlic cloves - minced (7 g)

¼ cup Kinnikinnick All Purpose Flour Blend (44 g)

1 cup vegetable stock (gluten-free) (240 g)

1 tsp salt - reserve ½ teaspoon (5 g)

1 tsp pepper - reserve ½ teaspoon (2 g)

2 sprigs thyme - stems removed/chopped fine (4 g)

2 cups cream 10% (475 g)

2 cups shredded cheddar cheese - reserve 1 cup (170 g)

½ cup grated parmesan cheese (40 g)

Directions

Creamed Onion Mixture

Preheat oven to 400°F (204°C). Grease a 2.5 quart casserole dish and set aside.
In a large skillet, sauté onions and garlic in butter until tender over medium heat.
Slowly add Kinnikinnick All Purpose Flour Blend to onion mixture and stir until combined.
Slowly add vegetable stock to onion mixture, stirring until thickened (approx. 3 - 5 minutes) over medium heat.
Reduce heat to medium-low and add cream. Continue to stir until thickened slightly (approx. 2 - 3 minutes).
Remove from heat and set aside.

Assembly

Spread half the potatoes evenly on the bottom of casserole dish. Season with ½ teaspoon salt and ½ teaspoon pepper.
Top first layer of potatoes with ½ the Creamed Onion Mixture, 1 cup of the cheddar cheese and all of the parmesan cheese.
Add layer of remaining potato slices. Season with reserved ½ teaspoon salt and ½ teaspoon pepper.
Spread remaining Creamed Onion Mixture evenly over seasoned potatoes.
Top with reserved 1 cup cheddar cheese.
Sprinkle with fresh thyme.
Cover casserole dish with foil and bake in preheated oven for 40 minutes.
Remove foil and continue to cook for an additional 30 minutes or until potatoes are tender.
Remove from oven and let cool for 10 minutes before serving.

Yields 8 - 10 portions

Tips & Variations

Russet or Yukon Gold potatoes work best for scalloped potatoes because they're high in starch, creating a creamier/thicker/richer dish.