Herb And Sweet Onion Scalloped Potatoes

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 350°f butter a 13x9-inch glass baking dish.
• 2 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.
• 3 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.
• 4 cooking tip: use yellow-fleshed potatoes for a pretty colour - the most familiar variety is yukon gold, but any will do. for 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.
• 5 for the adventurous: use balsamic vinegar in place of the cider vinegar. use 2 oz of canadian brie cheese, cut into small cubes, in place of the colby.