Canada • Regional Dish • Side Dish

Canadian Scalloped Potatoes

Tender sliced potatoes baked in a creamy onion sauce until golden, cozy and ready for roast dinners.

Servings6

Prep Time20 min

Cook Time75 min

DifficultyEasy

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Ingredients

US Metric

2 1/2 lb Yukon Gold potatoes, peeled or scrubbed

3 tbsp butter, plus more for the baking dish

1 small onion, thinly sliced

2 cloves garlic, minced

3 tbsp all-purpose flour

2 cups whole milk

1/2 cup light cream or half-and-half

1 tsp fine salt

1/2 tsp black pepper

1/2 tsp dried thyme

1/8 tsp ground nutmeg, optional

1 cup shredded old cheddar, optional

1 tbsp chopped parsley or chives, optional

1.1 kg Yukon Gold potatoes, peeled or scrubbed

45 g butter, plus more for the baking dish

1 small onion , thinly sliced

2 garlic cloves , minced

24 g all-purpose flour

500 ml whole milk

125 ml light cream or half-and-half

5 ml fine salt

2.5 ml black pepper

2.5 ml dried thyme

0.5 ml ground nutmeg, optional

120 g shredded old cheddar, optional

15 ml chopped parsley or chives, optional

Instructions

Heat the oven to 375 F. Butter a 2 L baking dish.
Slice the potatoes about 3 mm thick. Use a mandoline if you have one, or a sharp knife and your finest imitation of patience.
Melt the butter in a saucepan over medium heat. Add the onion and cook for 4–5 minutes, until softened but not browned.
Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute, stirring constantly.
Slowly whisk in the milk and cream. Add the salt, pepper, thyme and nutmeg, if using. Cook for 3–4 minutes, until the sauce thickens slightly.
Arrange half the potatoes in the baking dish. Pour over half the sauce, then repeat with the remaining potatoes and sauce.
Cover tightly with foil and bake for 45 minutes.
Uncover, sprinkle with cheddar if using, and bake for 20–30 minutes more, until the potatoes are tender and the top is golden.
Rest for 10–15 minutes before serving. Sprinkle with parsley or chives if using.

Cultural Context

Scalloped potatoes sit in that deliciously disputed corner of food history where several countries can reasonably raise a hand. In Canada, scalloped potatoes became less about culinary ownership and more about showing up beside ham, turkey or roast meat like a loyal sidekick with better manners.

Fun Fact

The word “scalloped” does not mean the dish contains scallops. A relief, usually.

Cook’s Tip

Yukon Gold potatoes hold their shape well and turn creamy without falling apart. Cheddar is optional; without cheese, the dish stays closer to classic scalloped potatoes.

Trivia

Cheese often appears in Canadian home versions, but classic scalloped potatoes can be cheese-free.

About This Recipe

A fresh serving of global recipes, food stories, quizzes and delicious discoveries.

Canadian Scalloped Potatoes

Instructions

Cultural Context

Fun Fact

Cook’s Tip

Trivia

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