Cheesy Scalloped Potatoes

A photo of a completed pan of our cheesy scalloped potatoes recipe

Cheesy scalloped potatoes recipe makes for a delicious and satisfying weeknight meal.

This cheesy scalloped potatoes recipe is a classic take on the tried-and-true family favourite! There’s something about the aroma of scalloped potatoes with a topping of bubbling cheddar (or blue or gruyere or parmesan) cheese as it is cooking that brings to mind warm and happy moments around the family dinner table. The bold flavours of onion and garlic mix well with the tastes of heavy cream and milk and perfectly complements the hearty and satisfying flavours of your potatoes. The creaminess and cheesiness of this recipe is ideal for a cold winter’s night and will fill and satisfy your entire family.

Cheesy Scalloped Potatoes recipe

Yields 8 servings


28 g + 56 g / 2 tbsp + ¼ cup Canola Harvest margarine with olive oil
1 medium onion, thinly sliced
1 large clove garlic, minced
35 g / ¼ cup all purpose flour
2 g / ½ tsp paprika
240 ml / 1 cup chicken or vegetable stock
180 ml / ¾ cup heavy cream
180 ml / ¾ cup milk
4 chives, finely chopped
3 g / ½ tsp fine sea salt
1 g / ¼ tsp ground black pepper
6 large yukon gold potatoes, unpeeled and sliced ⅛ inch (3 mm) thick
55 g / ½ cup aged white cheddar cheese, grated


1. Preheat oven to 375℉ (190℃).
2. In a large ovenproof skillet melt 2 tablespoons (28 g) of Canola Harvest margarine over medium heat.
3. Add onion and sautée until softened, about five minutes.
4. Stir in garlic and paprika; cook, stirring, 2 minutes more.
5. Add in remaining ¼ cup (56 g) Canola Harvest margarine; once melted sprinkle the flour over top and cook, stirring continuously, for 2 minutes.
6. Whisk in stock, cream and milk and bring to a simmer. Allow mixture to simmer for a couple more minutes until slightly thickened; remove from heat.
7. Carefully fold in ¾ of the sliced potatoes, arranging them so they have a relatively flat surface; press down to submerge in the sauce.
8. Arrange the remaining ¼ of the sliced potatoes in overlapping circles over top.
9. Cover skillet (use tin foil if no lid is available) and bake in oven for 1 hour.
10. Remove lid, sprinkle with cheese and return to oven.
11. Bake until potatoes are easily pierced with a knife, about 15 minutes more minutes.
12. Allow to cool in pan for 10 minutes, then cut into wedges and serve warm.


• Substitute the cheddar for another favourite cheese – blue, gruyère or parmesan would all work beautifully!

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