Scalloped Potatoes

By: Carla Meine CFNC

| August 4, 2021

My mom used to make these creamy scalloped potatoes with a can of cream of mushroom soup. Since I make my own cream of mushroom soup, I decided to try the recipe with that. I use heavy cream and cheddar cheese in this recipe (that’s why it’s in level 4), but I will put the substitutions on the ingredient list to make it dairy-free if you can’t tolerate dairy. I think the best potato to use is the yukon gold, but of course you can use a russet potato and it will still taste great.


4 lbs Yukon Gold potatoes, sliced into 1/8 inch rounds

1/4 cup butter or ghee or avocado oil

4 large cloves, minced

1 small white or yellow onion, peeled and diced

1 lb fresh brown mushrooms, diced

1/4 cup arrowroot starch

1 cup chicken broth

2 cups heavy cream (use coconut milk if dairy sensitive)

1 1/2 tsp iodized sea salt

1 tsp pepper

2 cups freshly grated sharp cheddar cheese (1/2 cup nutritional yeast plus a little more to sprinkle on top if dairy sensitive)


Slice potatoes and cover with water in a bowl to prevent browning.

Preheat oven to 400° and grease a 9×13 pan with olive oil spray.

Heat a large skillet on medium-high heat and melt butter, ghee or avocado oil.  Saute’ onions for 3 minutes and then and garlic until tender and fragrant. Add mushrooms, salt and pepper and cook until they get tender.  Add arrowroot starch until it’s evenly combined.  Add chicken broth slowly and whisk until well combined.  Add heavy cream and whisk until combined. If using nutritional yeast instead of cheese add it now. Continue cooking for 2 minutes until the sauce begins to simmer around the edges and starts to thicken.  During this time drain and pat the potatoes dry with a paper towel.

Spread half of the sliced potatoes in an even layer on the bottom of the 9×13 pan. Top evenly with half the cream of mushroom sauce. Then sprinkle evenly with one cup of cheddar cheese. Top evenly with the remaining sliced potatoes, the other half of the mushroom sauce, and the remaining cup of cheddar cheese (or sprinkle with a little more nutritional yeast if you want a more cheesy flavor).

Cover with aluminum foil and bake for 30 minutes. The sauce should be bubbly around the edges. Remove the foil and bake uncovered for another 25-30 minutes or until potatoes are cooked through (you can test with a fork- if it goes in easily they are done). Cover and let sit for 15 minutes before serving.