Symphony scalloped potatoes

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30 min


8 servings

* PLUS Cooking time: 3 minutes, Baking Time: 120 minutes


  • 2 tbsp butter
  • 1 large crushed garlic clove
  • 2 tbsp all-purpose flour
  • 2 1/2 cups 10% cream
  • 1 1/2 cups grated Swiss
  • 1/2 fresh lemon
  • 8 medium potatoes
  • 6 whole green onions , sliced
  • generous pinch salt
  • generous pinch pepper
  • generous pinch freshly grated nutmeg


  • Preheat oven to 325F (160C). Melt butter in a heavy-bottomed saucepan. Stir in garlic and cook for 1 minute. Blend in flour and cook, stirring constantly, until very bubbly, about 2 minutes. Gradually add cream, stirring until fairly thick and smooth. Stir in cheese until melted. Cover and set aside.
  • Prepare potatoes by squeezing juice from lemon, about 2 tablespoons, into a large bowl. Stir in 3 cups (750 mL) cold water. Peel potatoes, immersing them in this lemon solution as they’re peeled to prevent discolouring. Then, thinly slice potatoes using a sharp knife or a food processor, returning potatoes to lemon solution as they’re sliced.
  • Generously butter or grease an 8-cup (2-L) baking dish. Drain potatoes and pat dry with paper towels. Overlap a third of potatoes on bottom of dish. Top with a third of onions. Then sprinkle generously with salt, pepper and nutmeg. Cover with a third of sauce. Repeat layers, ending with sauce. Cover and bake in preheated oven for 1 hour. Uncover and continue baking for 30 minutes more or until potatoes are tender when pierced and top is golden.

Nutrition (per serving)

  • Calories
  • 341,
  • Protein
  • 11.2 g,
  • Carbohydrates
  • 36 g,
  • Fat
  • 17.5 g,
  • Fibre
  • 0.2 g,

There’s a beautiful harmony about the way all these ingredients work together to create the best scalloped potatoes we’ve ever had.