Name: Cheesy Scalloped Potatoes
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8 servings
Ingredients: 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 (½ 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 ⅛ inch thick); 2 Tbsp (30 ml) plain dry breadcrumbs

Prep Time

20 min

Cook Time

55 min

Yields

8 servings

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!

ingredients

Tbsp (30 ml) Becel® Buttery Taste margarine

small sweet onion, chopped

clove garlic, finely chopped

Tbsp (30 ml) flour

cup (250 ml) 2% milk

cup (175 ml) fat free reduced sodium chicken broth

tsp (5 ml) finely chopped fresh thyme and/or rosemary leaves

tsp (½ ml) freshly ground black pepper

oz (155 g) shredded reduced fat cheddar cheese, divided

lb(s) (1 kg) Yukon gold potatoes, peeled and thinly sliced (approx ⅛ inch thick)

Tbsp (30 ml) plain dry breadcrumbs

Ingredient Substitution Guide

directions

Step 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.

Step 2

In 13×9-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.

Step 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.

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