Scalloped Potatoes

Autumn is coming. Summer barbecues are winding down, and we are preparing for cooler weather, and warm, hearty meals. We have always enjoyed the more comforting side of food. The stick-to-your-bones feeling of stews and casseroles. We are lovers of all things carbs. We love cheese and potatoes and cream and butter. The rich and decadent foods that make you gain 5lbs just thinking about them, and give you an instant stomach ache from all the dairy..those are the ones we crave. Of course, we enjoy an outstanding salad from time to time, but deep down, all we want is comfort food. We have a few favorites that our mom made for us growing up that we have enjoyed revamping, and we make them often- in times of sadness or celebration, or just because sometimes you need a hug from your mom and making her food is the closest you can get for the moment. 

One of the dishes that we enjoyed most was her scalloped potatoes. They were so rich and creamy, with little strings of sweet, crunchy onions throughout. This was usually a side dish to a meatloaf, which we still enjoy pairing it with (mostly because we LOVE making meatloaf sandwiches with the leftovers). Our rendition of this classic dish allows you to feel like you are being bad without any of the guilt (or lactose induced stomach aches)! Now, we wouldn’t say this is a LOW FAT dish, but when you are eating whole foods, who needs to count calories anyways?! This is a decadent, herbaceous dish that will be a welcome addition to any meal, and we hope you love it as much as we do.

NOTE: A mandoline is recommended for ease of preparation and consistency of thickness of both potatoes and onions. If you do not have a mandoline, hand cutting is fine. Just try to keep pieces as even as possible so that they are all cooked through by the end. 

Scalloped Potatoes {recipe}

Servings 6-8


  • 4 medium potatoes, cleaned and scrubbed (peeled if you prefer, I left skins on)
  • 1 small or medium white onion (depending on preference)
  • 1 tsp thyme
  • salt & pepper

Cheese Sauce:

  • 1/2 c raw cashews
  • 2 TB sundried tomatoes
  • 2 TB miso
  • 2 tsp dry vermouth (or white wine)
  • 2 TB tapioca starch
  • 1/4 c nutritional yeast
  • 1/2 tsp salt
  • 3 c water


  1. Preheat oven to 400º.
  2. Thinly slice onions (I used the thin setting on the mandolin). Slice potatoes 1/8” (I used the thick setting on the mandolin). 
  3. Blend all cheese sauce ingredients in a high-speed blender until smooth. 
  4. Spray a 9x13” pan with coconut oil or non-stick cooking spray. 
  5. Pour a little sauce on the bottom, just enough to cover.
  6. Layer 1/3 of the potatoes, season with salt, pepper & thyme. Sprinkle on 1/3 of the sliced onions.  pour about 1/3 of the sauce over potatoes and onions. 
  7. Repeat the layers until finished. 
  8. Bake for 1 hour covered. Then 15 minutes uncovered. Test with fork to make sure potatoes are cooked all the way through.
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