Herb and Sweet Onion Scalloped Potatoes

Name: Herb and Sweet Onion Scalloped Potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons butter; 1 sweet onion, thinly sliced; 2 tablespoons cider vinegar; 3 tablespoons all-purpose flour; 2 cups milk; 1/4 cup fresh parsley, chopped; 1 teaspoon fresh rosemary, chopped (or 1/4 tsp. dried); 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 yellow-fleshed baking potatoes, peeled and thinly sliced (about 2 lbs); 1/2 cup canadian colby cheese or 1/2 cup Canadian cheddar cheese, shredded

Submitted by Chef mariajane

"Add Lightly caramelized sweet onions, buttery yellow potatoes and fresh herbs and WOW!! it's even better than super!! I"m sure you'll enjoy this - Delecious served with Lamb chops or Pork chops!!"

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Ready In:: 1hr
Ingredients:: 11
Serves:: 4-6

ingredients

2 tablespoons butter
1 sweet onion, thinly sliced
2 tablespoons cider vinegar
3 tablespoons all-purpose flour
2 cups milk
¹⁄₄ cup fresh parsley, chopped
1 teaspoon fresh rosemary, chopped (or 1/4 tsp. dried)
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
4 yellow-fleshed baking potatoes, peeled and thinly sliced (about 2 lbs)
¹⁄₂ cup canadian colby cheese or 1/2 cup Canadian cheddar cheese, shredded

directions

Preheat oven to 350°F Butter a 13x9-inch glass baking dish.
In a large pot, melt butter over medium heat; add onion and sauté 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.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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