FREE recipes delivered to your inbox!

Sign up

FREE recipes delivered to your inbox!

Discover the secret to better-for-you baking and cooking. Start getting our newsletter today!


Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Cheesy Scalloped Potatoes

Potatoes are underrated. This recipe alone might change that forever, especially if you’re a cheese lover.
  • Cooking time55 min
  • Prep time20 min
  • ServingsPortions 8
recipe image Cheesy Scalloped Potatoes


  • 2 Tbsp. (60 mL) Becel® Salted Plant-Based Bricks
  • 1 small sweet onion, chopped
  • 1 clove garlic, finely chopped
  • 2 Tbsp. (30 mL) all-purpose flour
  • 1 cup (250 mL) 2% milk
  • 3/4 cup (175 mL) reduced sodium chicken broth
  • 1 tsp. (5 mL) fresh thyme leaves*
  • 1/8 tsp. (0.5 mL) ground black pepper
  • 5 ounces (150 g) shredded reduced fat cheddar cheese, divided
  • 2 lbs. (1 kg) Yukon Gold potatoes, peeled and very thinly sliced (about 3 mm-thick)
  • 2 Tbsp. (30 mL) plain dry bread crumbs
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 375°F (190°C). Melt Becel Salted Plant-Based Bricks in 3-quart 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 125 g cheese; set aside.
  2. Lightly spray 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.
  3. 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.