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Potato Gratin

  • Cooking time1 hr 0 min
  • Prep time15 min
  • ServingsRecipe serves 8


  • 4 Tbsp. Becel® Buttery Taste margarine* , melted
  • 1/3 cup finely chopped onion
  • 1/2 tsp. salt
  • 1/4 tsp. dried basil , crushed
  • 1/4 tsp. dried thyme leaves
  • 1/4 tsp. ground black pepper
  • 2 lbs. all-purpose potatoes , unpeeled, scrubbed and very thinly sliced (about 3 mm thick)
Total Fat6.00 g
Saturated Fat0.500 g
Trans Fat0.000 g
Polyunsaturated Fat1.900 g
Monounsaturated Fat3.000 g
Cholesterol0 mg
Sodium190 mg
Total Carbs21.00 g
Dietary Fiber2.0 g
Sugars1.00 g
Protein3.00 g
Calcium2 %
Iron6.00 %
Omega-30.50 g
Omega-61.50 g
Vitamin C40.0 %
Vitamin A8.0 %


  1. Preheat oven to 425°F (220°C). Lightly brush 10-in. (25 cm) pie plate with Becel® Buttery Taste margarine*.
  2. Combine remaining margarine, onion, salt, basil, thyme and pepper in small bowl; set aside.
  3. Arrange 1/3 of the potatoes in prepared pie plate in a circular pattern. Spoon 1/3 of the margarine mixture over top, spreading out onions. Repeat layers 2 more times.
  4. Cover and bake 30 minutes. Uncover and bake until potatoes are tender and crispy brown around the outside edge, about 30 minutes. Let stand 10 minutes before serving. Cut into wedges.