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Scalloped Potatoes (almost dairy free)

( this would be an epic Thanksgiving side. Have you ever had the leftovers with a Poached Egg the next day?!)

Scalloped Potatoes, Dauphinois Potatoes... I don't really know what they are called but they're REAL good. Slivered Potatoes smothered in creamy Béchamel then baked to bubbly, crispy goodness.

After many failed attempts in my young cooking years where the sauce didn't thicken and the potatoes where still hard... I think I've found the perfect recipe.

It all begins with a coconut milk based Béchamel sauce. Layered with thinly sliced potatoes and onions. Topped off with grated sharp cheddar... baked until its golden brown.

This will taste it's very best if you let it sit for 30 mins before you serve it.



1 batch of the CommunityEats Coconut Béchamel Sauce

- ADD THE OPTIONAL CHEESE that this recipe calls for

3 large white Potatoes

1/2 yellow onion

3/4 cup graded cheddar cheese ( I like Coastal Cheddar)


1.Preheat oven to 375

2.Using a food processor or mandolin thinly slice the potatoes and onion. You can peel them if your really feeling fancy... I rarely do.

3.Lightly grease a large casserole dish and layer in 1/2 of the potatoes and onions.

4.Pour 1/2 of the Béchamel sauce over the potatoes then layer on top the rest of the potatoes and onions.

5.Top with the remainder of the Béchamel sauce and a little sprinkle of cheese.

6.Cover with tinfoil and bake for 45 mins.

7.Remove the tinfoil, boost the temperature to 425 and bake for a further 10 mins or until bubbling and browned on top.

8.Remove from the oven and allow to rest for 20-30 mins before serving.

Amazing served with a huge green salad and red wine. xo


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