Creamy Scalloped Potatoes

This is the kind of dish where you say “how can it taste THIS good?”

Layered potatoes in a creamy sauce with a crunchy topping. What’s not to like?

I will now be making this scalloped potato recipe gem for every family holiday feast.


  • 4 large or 10 medium potatoes (about 3 pounds), thinly sliced
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 1 cup raw cashews, soaked in hot water for at least 10 minutes
  • 1 block extra-firm tofu, crumbled
  • 1 tsp garlic powder
  • 1/4 cup nutritional yeast
  • 2 cups vegetable broth or water
  • 2 Tbsp lemon juice, squeezed from 1 medium lemon
  • Salt and pepper to taste
  • 1/2 cup almond flour or gluten-free breadcrumbs


Slice your potatoes (use a mandolin if you have one!) then arrange the sliced potatoes in an oiled, rectangular, glass baking dish.

In a medium pan, cook the onions in the olive oil over medium-high heat for about 10 minutes until they’re brown, stirring frequently.

Drain the soaked cashews and put them in a blender with the nutritional yeast, tofu, and vegetable broth. Blend until the mixture is very smooth, then pour it into the pan with the onions. Turn the heat down to medium and add in the lemon juice, salt and pepper.

Cook for 2-3 minutes, stirring, to thicken up the sauce. Taste for seasoning and adjust to whatever level of salt, pepper and lemon tastes best to you.

Pour the sauce over the potatoes and lift up the potato slices with a fork to let the sauce get in between all the layers.

Sprinkle the almond flour or breadcrumbs over the top.

Cover with aluminum foil and bake at 400F for 40 minutes, then remove the foil and bake for 20 more minutes until the potatoes are soft and the top is brown and crunchy.

Cut into it and enjoy your feast of creamy scalloped potatoes, with some green veggies on the side. Leftovers are fantastic the next day too.


As I wash the potatoes, I say a mindfulness verse to myself that reminds me of how interconnected we are with the Earth and other living beings:

In these potatoes,

I see the sunshine,

the rain,

the soil,

the bugs,

the farmers.

This food is a gift of the whole universe

coming together to make my meal possible.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

3 responses to “Creamy Scalloped Potatoes”

  1. maitricookswithlove Avatar

    My favorite way to eat potatoes! 😀

  2. maitricookswithlove Avatar

    Instagram comment from Quincy: Love scallop potatoes and love that they are plant based!🥳

    1. maitricookswithlove Avatar

      Thank you so much!! They are so good! 🥰

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