Cheesy Scalloped Potatoes
Preheat oven to 375° F (190° C). Melt Becel® Buttery Taste margarine* in 3 quart (3 L) 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 4 oz (125 g) cheese; set aside.
Lightly spray 13 x 9 inch (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.
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.
*Substitution: Use 1/4 teaspoon (1 mL) dried thyme or rosemary leaves, crushed.
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Last updated: October 27th, 2020
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