Cheesy Scalloped Potatoes
- prep time20 min
- total time 75 min
- serves 8
This rich flavourful side dish is a great addition to a flavourful lean steak.
Brought to you by Becel®. Don’t forget to bookmark your favourite recipes!
2 Tbsp (30 ml) Becel® Buttery Taste margarine
1 small sweet onion, chopped
1 clove garlic, finely chopped
2 Tbsp (30 ml) flour
1 cup (250 ml) 2% milk
¾ cup (175 ml) fat free reduced sodium chicken broth
1 tsp (5 ml) finely chopped fresh thyme and/or rosemary leaves
¼ tsp (0.5 ml) freshly ground black pepper
5 oz (155 g) shredded reduced fat cheddar cheese, divided
2 lb(s) (1 kg) Yukon gold potatoes, peeled and thinly sliced (approx 1/8 inch thick)
2 Tbsp (30 ml) plain dry breadcrumbs
1. Preheat oven to 375°F (190°C). In 3-quart saucepan, melt Becel® Buttery Taste margarine 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, 1 minute. Gradually whisk in milk, and bring to a boil. Add broth and return to a boil 1 minute. Add herbs and black pepper. Remove from heat and stir in 4 oz. (125 g) cheese; set aside.
2. In 13x9-inch shallow casserole dish, lightly sprayed with non-stick spray, arrange ½ of the potatoes in overlapping pattern. Stir cheese mixture and pour half over potatoes. Repeat with remaining potatoes and cheese mixture.
3. Bake uncovered 45 minutes. Combine remaining cheese and breadcrumbs and sprinkle over potatoes. Bake additional 10 minutes or until potatoes are tender and top is golden brown.