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Garden Scallop


3 tbsp (45 mL) butter or margarine
1 large onion, sliced
2 garlic cloves, minced
2 medium-sized red peppers, cut in strips
1/4 cup (50 mL) flour
6 medium-size potatoes, unpeeled and sliced
1 1/2 cups (375 mL) fresh or frozen cut green beans
8 ounces (227 g) Swiss cheese, grated
1 cup (250 mL) light cream or milk
1/2 tsp (2 mL) dried rosemary
Salt and freshly ground black pepper, to taste


Lightly grease a 13x9-inch (34x23-cm) baking dish.

Melt butter or margarine in a medium-size frying pan over low heat. Sauté onion, garlic, and all but 16 red pepper strips, until just tender. Add flour and cook, stirring constantly for 1 minute. Spoon half the mixture into the baking dish.

Cover with half the potato slices, then half the green beans, and half the grated cheese. Repeat layers of onion mixture, potatoes and green beans.

Combine cream or milk, rosemary, and salt and pepper, and pour over vegetables.

Cover and bake at 375°F (190°C) for 1 hour, or until potatoes are tender. Sprinkle with remaining cheese and arrange the reserved pepper strips in Xs over the top. Bake 5 minutes more.

Originally published in Out of Nova Scotia Gardens, by Marie Nightingale (Nimbus, 2008)

Garden Scallop

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