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Cheesy Scalloped Potatoes

  • Cooking time55 min
  • Prep time20 min
  • Recipe serves 8


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

Nutrition facts

Total Fat3.50 g
Saturated Fat1.000 g
Trans Fat0.000 g
Polyunsaturated Fat1.000 g
Monounsaturated Fat0.500 g
Cholesterol5 mg
Sodium170 mg
Total Carbs21.00 g
Dietary Fiber2.0 g
Sugars1.00 g
Protein7.00 g
Calcium15 %
Iron6.00 %
Omega-30.20 g
Omega-60.70 g
Vitamin C35.0 %
Vitamin A4.0 %


  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.
  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.
  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.