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Scalloped Potato

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I used to make this using a dash of cream, butter, chicken stock and top it off with a nice mix of cheeses. I stopped making it for obvious reasons – when I could no longer eat cream, butter and cheese. Woe is not me though – I won’t let it be! I have the mindset that anything I once cooked and ate, can be re-created somehow – someway, to be just as tasty (probably a little better for the hips too).

Then I had this idea… I needed something to go with a char-grilled steak, something that would taste yummy but not take away from the dry rub that was so perfectly grilled into the edges of the steak. Plus, it needed to be reasonably easy and not require too much “on-hands time” in the kitchen.

I was already slicing potatoes before I’d even worked out what to use to bring it together! Nevertheless, it worked. So I have one warning for you, either hide or disguise any leftovers as it is likely they will be stolen by a household member that doesn’t necessarily have to follow our diets. I’ve made this twice and learned the hard way, don’t leave it in plain sight in the fridge or it will be eaten.


6 medium size washed potatoes
1 tbsp. extra virgin olive oil
2 tbsp. almond milk
½ c liquid vegetable stock (we diluted Vegeta)
½ tsp. garlic powder
1 tbsp. Nuttelex
Pinch pepper, to sprinkle on top
2 spring onions


Grease a small square tray with the oil. Preheat the oven to 190 degrees Celsius (fan forced).
Using a mandolin, carefully slice the potatoes thinly.
Rinse the sliced potatoes gently and pat dry with kitchen towel.
Layer the potato slices in the baking tray, overlapping slightly to ensure there are no gaps.
Sprinkle pepper over the top once you’ve finished layering the potato slices.
Mix the stock, milk, sliced spring onions and garlic powder together.
Pour the mixture over the potato slices.
Separately, melt the Nuttelex and pour over the potato.
Bake for 1 hour, or until the potato is fully cooked and there is a golden crisp top.
Allow to cool briefly, slice into squares and serve.