Friday, July 20, 2018
FONTINA AND CARAMELIZED ONION SCALLOPED POTATOES
APR 1, 2014
BY: AMANDA BARNIER AND THE TEST KITCHEN
These layers of tender potatoes, creamy béchamel, and buttery onions will steal the show at any dinner party. You can peel the potatoes in advance; just submerge them in cold water to keep them from browning.
Portion size 10 servings
Credits: Canadian Living Magazine: April 2014
1/3 cup butter
2 sweet onions thinly sliced
1/4 cup all-purpose flour
1 teaspoon chopped fresh rosemary
3/4 teaspoons salt
1/2 teaspoon pepper
2 1/2 cups milk
900 g yellow-fleshed potatoes (about 6), peeled and thinly sliced
2 cups shredded fontina cheese
In a large skillet, melt 2 tbsp of the butter over medium heat; cook onions, stirring occasionally, until tender and golden, about 25 minutes. Set aside.
Make-ahead: Refrigerate in airtight container for up to 2 days.
Meanwhile, in a saucepan, melt remaining butter over medium heat; cook flour, rosemary, salt, and pepper, stirring, for 1 minute. Gradually whisk in milk; cook, whisking constantly, just until thickened, about 8 minutes.
Layer one-third of the potatoes in greased 12-cup (3 L) casserole dish; spread half of the onions over top.
Sprinkle with one-third of the cheese. Repeat layers once. Top with remaining potatoes; pour sauce over top, using a knife to lift layers and ease sauce between them. Sprinkle remaining cheese over top.
Cover and bake in 375 F (190 C) oven for 1 hour. Uncover and bake until top is lightly browned and potatoes are tender about 15 minutes. Let stand for 5 minutes before serving.
per each of 10 servings: about
Fibre2 gSodium434 mgSugars7 gProtein10 gCalories267.0Total fat15 gPotassium421 mgCholesterol47 mgSaturated fat9 gTotal carbohydrate25 g%RDI
Iron4.0Fibre0.0Folate12.0Sodium0.0Sugars0.0Calcium20.0Protein0.0Calories0.0Total fat0.0Vitamin A16.0Vitamin C13.0Potassium0.0Cholesterol0.0Saturated fat0.0Total carbohydrate0.0