scalloped potatoes – Food Recipes

Anyone else out there still have yet to plan your menu for Easter Sunday this coming weekend?

Well, good news: 1) you’re not alone and 2) I’ve gotcha covered! ♡

We have all sorts of delicious recipes here on our Easter section of the blog that are sure to please a crowd.  If you’re feeling those brunch vibes, there’s everything from my favorite 1-hour cinnamon rolls, to the world’s best sour cream coffee cake, to a classic breakfast casserole, to nearly every way to prepare eggs, to mimosas and more.  Or, if you’re going more of the Easter dinner route, our family’s favorite salad, classic deviled eggs, these perfectly roasted Brussels sprouts, an easy fruit salad, these quick 1-hour soft and buttery dinner rolls might be calling your name.  Of course, carrot cake (or this vegan, gluten-free carrot cake) is also a must around here every Easter.

Who doesn’t love a good homemade scalloped potatoes recipe?   Of all the potato side dishes from Oven Roasted Potatoes to Perfect Baked Potatoes, nothing says comfort food like a big steaming side of scalloped potatoes (except maybe creamy buttery mashed potatoes).

So exactly what are Scalloped Potatoes? Thought to have originated in England, the word ‘scallop’ is basically a definition for how the potato is sliced. Thin and uniformly cut potatoes are layered in a casserole dish and then covered with a seasoned onion cream sauce and baked. The result is this savory scalloped potato recipe!

But the other non-negotiable for me each Easter, Christmas, Thanksgiving and — let’s be real — any night of the year that I’m craving some creamy, garlicky, cheesy comfort food?

Scalloped potatoes.

Specifically, these scalloped potatoes.  In my humble opinion, they are simply the best.  And in the years since I originally posted this recipe here on the blog, thousands of you have also tried them and agreed!  So today, I thought I’d bump this recipe back to the top of the stack for those of you who might be new to the blog and looking for a tried and true recipe to make this weekend.  As someone who has made these dozens and dozens of times, I can vouch — they won’t let you down.


  • 3 pounds potatoes (I used Yukon gold), sliced thinly
  • 1/2 cup sliced mushrooms
  • 1/2 cup diced onions
  • 1 13.5 ounce can coconut cream
  • 1/2 cup water mixed with 1 scoop Vital Proteins Chicken Bone Broth Collagen (OR 1/2 cup liquid chicken broth)
  • 1/2 cup almond milk
  • 2 tablespoons arrowroot or tapioca flour
  • 1 tablespoon olive oil
  • 1 tablespoon ghee
  • 1 tablespoon minced garlic
  • 1/2 tablespoon dried rosemary
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg


  1. Preheat oven to 375 degrees F. and grease a large baking dish well
  2. Arrange sliced potatoes in rows in the dish (you could also layer them flat)
  3. Place sliced mushrooms in between some of the potatoes and between the rows until entire 1/2 cup of mushrooms are in the baking dish
  4. Set aside
  5. Heat olive oil and ghee in a large sauce pan over medium heat and add diced onion and garlic
  6. Once garlic becomes fragrant, about two minutes, add coconut cream and almond milk, and all spices
  7. Bring to a simmer and add broth
  8. Slowly whisk in tapioca or arrowroot flour
  9. Continue whisking until clumps are dissolved and sauce begins to thicken. Pour sauce evenly into into the baking dish
  10. Tip the baking dish to each side a few times to evenly distribute the sauce
  11. Cover with tin foil, place into the oven on center rack and bake for 45 minutes to 1 hour