Scalloped potatoes with apples and Mont Saint-Benoît cheese

Scalloped potatoes with apples and Mont Saint-Benoît cheese
  • 4 servings
  • 0:20 Preparation
  • 1:30 Cooking
  • 1:50 Total Time


Add all
  • 4

    Québec Yukon Gold yellow-flesh potatoes

  • 2


  • 1

    garlic clove, cut in two

  • 1 tsp.
    (5 mL)


  • Salt to taste

  • 2/3 cup
    (170 mL)

    2 % milk

  • 2/3 cup
    (170 mL)

    15% country style cream

  • 7 oz
    (200 g)

    Mont Saint-Benoît cheese, grated


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 1/2 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.

Source: Féd. producteurs de pommes de terre du Québec

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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