Recipe #5392
Scalloped potatoes with apples and Mont Saint-Benoît cheese
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 30 min |
| Total: | 1 h 50 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Féd. producteurs de pommes de terre du Québec |
Wine & food pairing
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Recipe ingredients
- 4 Québec Yukon Gold yellow-flesh potatoes
- 2 Empire apples
- 1 garlic clove, cut in two
- 1 tsp. (5 mL) butter*
- Salt to taste
- ⅔ cup (160 mL) 2% milk
- ⅔ cup (160 mL) 15% country style cream
- 7 oz. (200 g) Mont Saint-Benoît cheese, grated
Preparation
Preheat oven to 350°F (180oC).
Peel potatoes and cut into ⅛-in. (3-mm) thick slices.
Peel and core apples and cut into thin slices.
Rub the inside of a 5-cup (1.25 L) baking dish with the cut garlic clove and let dry.
Butter the inside of the dish. Alternating potato and apple slices and overlapping them slightly, arrange slices in layers up to ½ in. (1 cm) from the top.
Sprinkle each laver with a bit of salt.
Pour in milk, followed by cream.
Sprinkle with grated cheese.
Bake for 90 minutes or so.
Suggestion
Except for new potatoes, potatoes should never be stored in the refrigerator.For a lighter version, substitute Allégro (4% M.G.) for half the cheese.
For flavour variations, add fresh herbs like chives, thyme or basil.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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