Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

5 6
  • Preparation Time

    20 mins

  • Cooking Time

    55 mins

  • Recipe Serves



  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
  • 1 small sweet onion, chopped
  • 1 clove garlic, finely chopped
  • 2 Tbsp. (30 mL) all-purpose flour
  • 1 cup (250 mL) 2% milk
  • 3/4 cup (175 mL) reduced sodium chicken broth
  • 1 tsp. (5 mL) fresh thyme leaves
  • 1/8 tsp. (0.5 mL) ground black pepper
  • 5 ounces (150 g) shredded reduced fat cheddar cheese, divided
  • 2 lbs. (1 kg) Yukon Gold potatoes, peeled and very thinly sliced (about 3 mm-thick)
  • 2 Tbsp. (30 mL) plain dry bread crumbs


Step 1

Preheat oven to 375°F (190°C). Melt Becel® Buttery Taste margarine* in 3-quart saucepan over medium-high heat and cook onion, stirring occasionally, 5 minutes or until starting to brown. Add garlic and cook 30 seconds. Stir in flour and cook, stirring constantly, 1 minute. Whisk in milk gradually. Add broth and bring to a boil. Stir in thyme and black pepper. Remove from heat, then stir in 125 g cheese; set aside.

Step 2

Lightly spray 33 x 23 cm shallow casserole with no-stick cooking spray. Arrange ½ of the potatoes in overlapping pattern in casserole. Stir cheese mixture, then pour 1/2 over potatoes. Repeat with remaining potatoes and cheese mixture.

Step 3

Bake uncovered 45 minutes. Combine remaining cheese with bread crumbs; sprinkle over potatoes. Bake an additional 10 minutes or until potatoes are tender and top is golden brown.

Recipe Tip:

*Substitution: Use 1/4 teaspoon (1 mL) dried thyme or rosemary leaves, crushed.

*Becel® Gold in Quebec

Nutritional Information:

Recipe : Cheesy Scalloped Potatoes
Recipe Serves : 8

1 servingAmount% Daily Value
Total Fat:3.5 g 
Saturated Fat:1 g 
Trans Fat:0 g 
Polyunsaturated Fat:1 g 
Monounsaturated Fat:0.5 g 
Cholesterol:5 mg 
Sodium:170 mg 
Total Carbs:21 g 
Dietary Fiber:2 g 
Sugars:1 g 
Protein:7 g 
Vitamin A: 4 %
Vitamin C: 35 %
Calcium: 15 %
Iron: 6 %
Omega-3:0.2 g 
Omega-6:0.7 g