Best scalloped potatoes


° 2 tbsp. (30 ml) butter

°2 cups (500 ml) milk

° 1 cup (125 g) Canadian Neufchatel cheese or Canadian herb flavored curd cheese

°1 cup (250 g) grated Canadian white cheddar cheese

°8 ounces (250g) fresh mushrooms, sliced

°4  chopped green onions

°One pinch of nutmeg

° A little fresh thyme

° salt and pepper to taste

°6 New potatoes from Quebec

°1 cup (250 ml) bread crumbs


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 bread crumbs and Canadian cheddar cheese and bake at 180°C (350°F) for 15 to 20 minutes.