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Becel® Cheesy Scalloped Potatoes

Becel® Cheesy Scalloped Potatoes

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Becel(R)

Cheddar cheese and fresh thyme bring out the best in these creamy, tender scalloped potatoes. Try this recipe tonight using Becel® Buttery Taste, with irresistible flavor and 80% less saturated fat than butter.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 190 degrees C (375 degrees F). In 3-quart saucepan, melt Becel(R) 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 125 g (4 oz.) cheese; Set aside.
  2. In 13x9-inch shallow casserole dish, lightly sprayed with nonstick spray, arrange 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.
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Reviews

hhamilton
22
2/26/2012

Good recipe, but don't be too heavy handed with the thyme. We followed the recipe - substituting garlic powder for fresh garlic and we liked it, but when we make it again we won't put any thyme at all and it won't be missed.

KatieLadie
17
4/8/2012

These were amazing!!!!! I added the bread crumb/cheese mixture right from the beginning and it formed a nice crunchy crust on top (and unfortunately burned a little on the bottom). Next time I'm going to turn the heat down on it a bit and see what happens.

Mama Cass
3
9/30/2012

This was a good, solid recipe. I used real butter because I am a butter snob and probably 1/2 t. of rosemary instead of 1 t. (did not measure). I also added a little salt. The cooking time was longer for me - probably a full hour - even though I used a food processor to slice the potatoes thinly. My family enjoyed the dish.