Creamy Scalloped Potatoes

120 16 servings, 1/2 cup (125 mL) each
Recipe By
(3) 2 Reviews
Prep Time
Total Time

16 servings, 1/2 cup (125 mL) each

What You Need

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Make It

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  • Heat oven to 375ºF.
  • Cook onions in margarine in large nonstick skillet on medium heat 8 min. or until tender, stirring frequently. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 5 min. or until thickened, stirring constantly. Add 1 cup shredded cheese and pepper; cook and stir 1 min. or until cheese is melted. Remove from heat.
  • Layer potatoes alternately with cheese sauce in 2-L casserole dish sprayed with cooking spray, ending with sauce. Top with remaining shredded cheese and Romano; cover.
  • Bake 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering for the last 15 min. Top with onions.


Substitute Cracker Barrel Shredded 4 Cheese Italiano Cheese for the Swiss cheese.


  • 16 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 16 servings, 1/2 cup (125 mL) each
Calories 170
% Daily Value
Total fat 9g
Saturated fat 4.5g
Cholesterol 15mg
Sodium 250mg
Carbohydrate 13g
Dietary fibre 1g
Sugars 1g
Protein 8g
Vitamin A 6 %DV
Vitamin C 25 %DV
Calcium 20 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • amazing458 |

    I have made this recipe twice for company and everyone thoroughly enjoyed it. I am making it again for Easter dinner along with a spiral ham and cabbage. I do add Mrs Dash and some extra spice to give it a kick.

  • krowten |

    Make sure you slice the potatoes very thin or you will have to increase the cooking time. We did enjoy these potatoes but felt they needed more flavour. Next time, I will use old cheddar cheese and add garlic powder and red pepper flakes.