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Classic Scalloped Potatoes

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  • 1/4 cup I Can't Believe It's Not Butter!® Spread
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/4 tsp. ground black pepper
  • 2 fresh sage leaves or thyme sprigs (optional)
  • 1 tub Knorr® Homestyle Stock - Chicken
  • 2 cups shredded Swiss cheese (about 8 oz.)
  • 4 lbs. Yukon gold potatoes, peeled and cut into 1/8-in. slices

NUTRITIONAL INFORMATION

 

Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 Preheat oven to 375°. Lightly spray 13 x 9-inch baking dish with no-stick cooking spray; set aside.
  • 2 Melt Spread in 6-quart stockpot over medium heat and cook onion, stirring occasionally, until tender, about 3 minutes.
  • 3 Stir in flour with wire whisk and cook 1 minute. Slowly whisk in milk, heavy cream and pepper. Add sage and bring to a boil, stirring frequently, 1 minute.
  • 4 Remove from heat, then remove sage. Whisk in Knorr® Homestyle Stock and 1-1/2 cups cheese; set aside. (Sauce will be very thick).
  • 5 Toss potatoes with cheese sauce, then evenly spread in prepared baking dish. Bake covered 50 minutes. Remove cover, then sprinkle with remaining 1/2 cup cheese. Bake uncovered an additional 20 minutes or until golden.
  • 6 Let stand 10 minutes before serving.