Scalloped Potatoes without Cream/Milk

By Angelika Hanna

When we hear scalloped potatoes, we usually think of a heavy creamy side dish; tasty but also high in carbs and calories. I browsed around to find a recipe without cream or milk; and yes, it still qualifies to be called scalloped potatoes. In fact, the term ‘scalloped’ refers to the shape how the potatoes are cut – thinly sliced resembling scallops – rather than the way of preparing them. So, my scalloped potatoes are lower in carbs. For a vegan version, leave out the cheese topping.

My recipe is inspired by chef Laura Calder.


Prep Time: 15 min

Cook Time: 2 hrs 15 min

Cuisine: French-American

Author: Angelika Hanna / Zest4Food


  • 4 tbsp extra virgin cold pressed olive oil
  • 4 medium-sized cooking onions
  • 2 pounds potatoes, thinly sliced
  • 2 cups vegetable broth
  • Fresh or dried thyme
  • Kosher salt
  • Freshly ground black pepper
  • Cheddar cheese (optional)


  1. Preheat the oven to 300 degrees Fahrenheit.
  2. In a frying pan, brown the sliced onions until soft and golden brown approx. 15 min in the olive oil over low-medium heat.
  3. Spread half in the bottom of a casserole dish.
  4. Place a layer of the sliced potatoes on top. Season with salt and pepper and sprinkle with thyme to taste.
  5. Build another layer of onions, then a final one of potatoes.
  6. Pour the vegetable stock over the final layer.
  7. Cover the casserole dish with aluminum foil.
  8. Bake for approx. 2 – 3 hours, until all the liquid has been absorbed.
  9. Remove the foil for the last hour of baking time, top with cheddar cheese to aim for a cheesy-crispy topping.



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