Sweet Onion and Herb Scalloped Potatoes | DFM

Herb and Sweet Onion Scalloped Potatoes


15 min.


60 min.

Serving Size

4-6 servings

Lightly caramelized sweet onions, buttery yellow potatoes, fresh herbs, plus 100% Canadian milk, equals Super Scalloped Potatoes!


  • 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


1. Preheat the oven to 350°F (180°C). Butter a 13 x 9″ (3 L) 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 and 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, and salt and pepper. Add potatoes; toss gently to coat in sauce.
3. Spread evenly into the 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.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.


  • 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.