Scalloped Potatoes with Cheese and Herbs
- Course Side Dishes
- Prep. Time 20 mins
- Cooking Time 1 hr, 35 mins
- Yields 8 servings
Preparation
What You Need
Instructions
Melt butter in skillet; add onions and garlic. Sauté 5 min until tender without browning. Reserve.
Heat milk, rosemary, basil, oregano, salt and pepper. Reserve. Combine cheese with breadcrumbs.
Peel potatoes; slice thinly. Place one third of potatoes in bottom of a buttered 2 qt/ 2 L casserole. Spread half the onions over potatoes and sprinkle with a third of the cheese mixture. Place another third of potatoes on top; the remaining onions on top of that and another third of the cheese. Add the remaining potatoes, pour milk mixture over; sprinkle with remaining cheese.
Bake at 350 °F (180 °C) for 1 hour and 35 min or until potatoes are tender when pierced with a knife. Rest 10 min before serving.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 300 CaloriesProtein: 14 g
Carbohydrate: 33 g
Fat: 13 g
Fibre: 3.8 g
Sodium: 426 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
32 %
/
357
mg
Vitamin B12:
67 %
Vitamin C:
48 %
Phosphorus:
31 %
Vitamin D:
26 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
Getenough.ca
Be the first to leave a comment.
Add a comment
From the 1985 Milk Calendar
See all 1985 Milk Calendar RecipesSee all Milk Calendar Recipes
Find out How to get one
