Scalloped Potatoes and Apples

Scalloped Potatoes and Apples
  • 4 servings
  • 0:20 Preparation
  • 1:30 Cooking
  • 1:50 Total Time


Add all
  • 4

    yellow-flesh Québec potatoes like Yukon Gold

  • 2

    red apples

  • 1

    garlic clove, halved

  • 1 tsp.
    (5 mL)


  • 2/3 cup
    (170 mL)

    2% milk

  • 2/3 cup
    (170 mL)

    country style cream 15% m.f.

  • 7 oz
    (200 g)

    Mont Saint-Benoît cheese, grated

  • Salt to taste


Preheat oven to 350°F (180°C).

Peel and thinly slice potatoes.

Peel, core and slice apples.

Rub the inside of a 5-quart (1.25 L) casserole with the garlic clove and, when dry, butter. Arrange potato slices, overlapping them and interspersing them with apple slices, in layers.

Sprinkle each layer with a bit of salt.

Leave at least 1/2 inch (1 cm) free at the top.

Add milk, then cream. Sprinkle grated cheese over top.

Bake for 11/2 hours or so.


Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007