Scalloped Potatoes

scalloped potatoes

Scalloped Potatoes

potatoes au gratin, layered in creamy sauce and baked to crispy perfection


  • POTATOES: 3 lbs, we used Yukon gold!
  • Spero Sunflower™ Cream Cheese: 2 tubs, The Original :D
  • DIJON MUSTARD: 1 tbsp
  • WHITE MISO PASTE: 1½ tsp
  • PAPRIKA: ¼ tsp
  • GARLIC: 1 clove, minced
  • VEGGIE BROTH: 1¼ cups (or use water or plant based milk)
  • SPICES: Salt & pepper, to taste
  • VEGAN PARMESAN: ¾ cup, grated


  • PANKO: ¾ cup
  • GARLIC: 2 cloves, minced
  • OLIVE OIL: 2 tbsp


  1. PREHEAT oven to 375°F. 
  2. ADD panko, olive oil, & garlic to a skillet & cook over medium heat. Stir often until breadcrumbs are golden brown. Transfer to a bowl & set aside. 
  3. BLEND Spero Sunflower™ Cream Cheese, mustard, miso, nutritional yeast, paprika, garlic, apple cider vinegar, veggie broth, & spices in a blender or food processor until smooth. 
  4. TASTE & season as you like! The sauce should be a pourable consistency. *Add more water or broth if needed! 
  5. WASH potatoes & slice thinly. Aim for ⅛” thickness. *Use a mandoline if possible! 
  6. TOSS potato slices in the sauce in a large bowl until evenly coated. 
  7. TRANSFER half of the potatoes to a 8x8” baking dish. 
  8. ARRANGE potatoes so that layers reach the sides of the dish & the top is as flat as possible. 
  9. SPRINKLE with salt, pepper, & half of the parmesan. Layer the remaining potatoes on top. 
  10. POUR additional sauce into the corners & crevices, then top with the remaining parmesan & breadcrumbs. 
  11. COVER the dish with foil & cook for approx. 45 min. 
  12. REMOVE foil & cook for an additional 10-15 min. Test for doneness by poking with a sharp knife. The potatoes should be completely tender. 
  13. INDULGE in your new fave scalloped potatoes!

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