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Savory Scalloped Potatoes

Rated as 5 out of 5 Stars

"This savory side dish is cheesy and creamy, perfect for a potluck or a weeknight family dinner. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Original."
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55 m servings 219
Original recipe yields 8 servings


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  1. Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut).
  2. In a saucepan, melt butter on medium heat. Add in flour and whisk until smooth. Add bay leaf and begin to add the Almond Breeze while constantly stirring with a whisk. Add garlic, nutmeg, and thyme. Mix in Parmesan cheese and vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.
  3. Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray.
  4. Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze mixture over the the potatoes. Repeat the process until you have a second layer. Spread the Cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.

Nutrition Facts

Per Serving: 219 calories; 11.4 21.6 8 31 287 Full nutrition

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Minor change: Added chili flakes to the seasonings. Also made a doubled recipe and froze one portion. The results were outstqnding.

Delicious! Only change was layering potatoes then 1/2 of the cheese, repeat layer and add almond breeze mixture.

Best potatoes. Key ingredient is thyme. Will make again