- Category: Milk Masters
Savour creamy scalloped potatoes coated in rich Ontario milk and cream, topped with melty white cheddar and Swiss-style cheese. Catch the new season of Milk Masters on CTV.ca Recipe by Chef Dwight Smith
Ingredients
Instructions
- StepPreheat your oven to 400°F (200°C). In a large skillet over medium heat, melt butter and add in the shallot and garlic. Cook for 1 minute. Add your Ontario milk, cream, and thyme. Then bring this up to a simmer.
- StepOnce the sauce starts to thicken add in your grated cheese. Stir this in and remove from the heat. Set aside.
- StepPeel and thinly slice all of your potatoes. In a large bowl combine potatoes and sauce. Mix thoroughly.
- StepIn a large skillet, melt a few cubes of butter. Add in the vegetables and begin sautéing. Add in the spice mix. Don’t over cook the vegetables as you still want a crunch after baking.
- StepIn a large baking dish, begin layering the potatoes. Add the remaining sauce back on top once you’ve layered your potatoes and the rest of your cheese
- StepCover with aluminum foil and bake for 50 minutes. Remove the aluminum foil and turn on your broil setting. Allow this to continue to cook uncovered for ten minutes or until the top becomes golden brown.
- StepTop with chives and serve family style.