The Best Scalloped Potatoes Recipe in 8 Easy Steps
This scalloped potatoes recipe is so good that it’s guaranteed to make your holiday menu this year! It contains delicious potatoes, garlic, and creamy coconut milk that will leave your guests begging for more!
I developed this homemade scalloped potatoes recipe to be vegan-friendly—but rest assured that your non-vegan guests will never miss the traditional cheese. It’s so rich and cheesy that it’s sure to become a favorite. As a bonus, it features a few of my favorite healthy ingredients, such as coconut oil and garlic.
For example, did you know that coconut oil is known to benefit everything from your oral health to your heart health … and even your waistline! [1, 2] In fact, daily consumption of coconut oil has been linked to significantly increased high-density lipoprotein cholesterol (HDL), which lowers your risk of heart disease.  And another study revealed that eating up to two tablespoons of medium-chain triglycerides, such as coconut oil, each day results in burning an extra 120 calories daily. 
With all of these health benefits, you can feel confident in serving this flavorful, nutritious dish to your friends and family. Keep reading to get this incredible scalloped potatoes recipe below!
The Best Scalloped Potatoes Recipe
Time: 1 hour, 15 minutes
Serves: 4 to 6
1 cup cashews
¼ cup nutritional yeast
1 teaspoon sea salt, divided
½ tablespoon garlic powder
1 tablespoon coconut oil
4-5 garlic cloves, minced
¼ large onion, thinly sliced (optional)
½ teaspoon black pepper
2 tablespoons arrowroot powder
1 can (13.5 ounces) full-fat coconut milk
½ cup vegetable broth
⅓ cup nutritional yeast
½ teaspoon smoked paprika
½ teaspoon ginger
½ teaspoon coriander
4 yellow potatoes, thinly sliced
1. Preheat the oven to 350 degrees F.
2. In a high-speed blender, combine the cashews, nutritional yeast, half of the salt, and garlic powder to make a vegan parmesan. Blend on high until ground and well-combined. Set aside.
3. In a large cast iron pan over medium heat, combine the coconut oil, garlic cloves, onion, the remaining salt, and pepper. Stir for 2 minutes, or until fragrant.
4. Add the arrowroot powder and stir to combine (will be clumpy) for about 2 minutes. Next, add in the coconut milk and vegetable broth, whisking to combine, for 3-5 minutes, or until the mixture begins to thicken.
5. Remove from the heat and gently pour into a high-speed blender. Add in the nutritional yeast, paprika, ginger, and coriander, blending to combine. Taste and add more spices and/or nutritional yeast as desired.
6. Rinse and dry the cast iron pan and place the potatoes so they cover the bottom of the pan. Sprinkle with salt and pepper, then coat the layer with vegan parmesan. Keep layering in this pattern until you’ve used all the potatoes.
7. Pour the cheese mixture over the layered potatoes and add additional spices on top, if desired.
8. Bake for 1 hour, or until the potatoes are easily pierced with a fork. Allow to cool for 5 minutes, then top with vegan sour cream or chives (or both!) and serve.