Super-Yummy Scalloped Potatoes with Herbs

Okay, confession time.  The first time I made these delicious potatoes, I honestly ate half of them by myself for dinner (along with some steamed green beans).  These scalloped potatoes are SO good; full of flavor, low in fat, easy to prepare, and a beautiful addition to any holiday meal.  Any of a number of different potatoes would work here, so use what’s available (Yukon golds, white potatoes, Russets) You will find something called Nutritional Yeast in the ingredients.  Nutritional Yeast is a yellow powder that is packed with vitamins and amino acids, and provides a savory taste that some say is similar to cheese.   Personally, I like the savory flavor that it adds, but don’t worry if you don’t have any, or don’t like it.  Just use flour instead (preferably whole grain flour).   This recipe is a modified version of one found in my favorite vegan cookbook, Veganomicon, by Isa Chandra Moskowitz and Terry Hope Romero, so I can’t say that it’s one of my original recipes, but it’s just too good not to share!

Yields 4 servings


2 pounds potatoes, scrubbed and cut into 1/8 inch slices

3/4 cup vegetable broth, divided

1/2 cup unsweetened almond milk (unsweetened soymilk would work too)

1/2 large onion, thinly sliced

2 tablespoons nutritional yeast (or whole wheat flour)

1/2 teaspoon dried thyme (or 1/2 Tablespoon fresh)

1/2 teaspoon dried basil (or 1/2 Tablespoon fresh)

1/4 teaspoon dried rosemary (or 1/2 Tablespoon fresh)

1/4 teaspoon paprika (or 3/4 teaspoon fresh

1/2 teaspoon salt

ground black pepper to taste


  1. Preheat oven to 400 degrees.  Spray a 9×13 inch baking dish with cooking spray.
  2. Layer the potatoes in the baking dish so that they overlap (about one-third of each slice) .  Lay them across the short end of the dish first, then the next row should slightly overlap the first, and so on.
  3. Pour the almond milk and 1/2 cup of the vegetable broth over the potatoes.
  4. Scatter the onion slices over the potatoes and sprinkle with 1 tablespoon of nutritional yeast or flour
  5. Drizzle with remaining broth.  Pour in a slow stream so that it doesn’t wash the yeast/flour off the potatoes.
  6. Sprinkle with remaining yeast/flour, herbs, salt and pepper
  7. Cover with foil and bake for 35 min.  Then remove foil and bake an additional 15 minutes or until browned and bubbly.  Enjoy!