Best scalloped potatoes

The proteins found in dairy products are among the so-called “complete proteins”. Conversely, plant-based proteins found in most legumes, nuts, and seeds are considered “incomplete.”


°2 tbsp. (30 ml) butter
°2 cups (500 ml) milk
°1 cup (125 g) Canadian Neufchâtel or Canadian Herb-flavored curd cheese
°1 cup (250g) grated Canadian white cheddar cheese
°8 ounces (250g) sliced fresh mushrooms
°4 chopped green onions
°A pinch of nutmeg
°A little fresh thyme
°Salt and pepper to taste
°6 new potatoes from Quebec
°1 cup (250 ml) bread crumbs

*to prepare

Wash the potatoes and cut them into slices. Melt the butter and sauté the mushrooms and spring onions for 2-3 minutes over low/medium heat. For reservations.

Gently heat the milk and Canadian Neufchâtel or Canadian Soft Herb Flavored Cheese, stirring, for a few minutes. Add nutmeg, thyme, pepper and salt. Cook until smooth and consistent.

Put the potatoes in a gratin dish and add the mushrooms and green onions. Pour the milk and cheese mixture on top. Sprinkle with breadcrumbs and Canadian cheddar cheese and bake at 180°C (350°F) for 15 to 20 minutes.

Enjoy !

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