Scalloped Potatoes with Herbed Crust

From the Silk test kitchen

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Total Time
1 hr 30 min

Silk Scalloped Potatoes


  • 4-5 large russet potatoes, peeled (if desired) and thinly sliced (about 6 cups)
  • 4 Tbsp margarine (or butter)
  • 1 large yellow onion, finely chopped
  • 1/4 cup flour
  • 3 cups Silk Unsweetened Almond or Cashew Beverage
  • 1 tsp each finely chopped parsley, sage, rosemary and thyme
  • 1 tsp salt
  • 1/2 tsp pepper


  • 4 Tbsp margarine (or butter), melted
  • 3/4 cup panko crumbs

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Scalloped Potatoes with Herbed Crust

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  • Prepare potatoes
  • Preheat oven to 350°F.
  • Thinly slice potatoes with a mandolin or slicer and spread in a lightly greased 13 x 9" pan or 2-quart casserole dish.
  • Melt margarine in a large saucepan.
  • Add onions and sauté over medium heat until soft and translucent, 7-9 minutes.
  • Sprinkle with flour and cook for another 3 minutes.
  • Add Silk and cook, stirring often, until mixture comes to a boil.
  • Reduce heat and simmer until thickened, about 10 minutes.
  • Add herbs, salt and pepper and cook another minute.
  • Pour over potatoes and mix, coating each slice.  
  • Prepare topping
  • Combine butter and panko crumbs, then sprinkle over potatoes.
  • Bake for 45-60 minutes, until potatoes are tender and casserole is browned and bubbling.
  • NOTE: For cheesy potatoes, sprinkle 1 cup shredded regular or dairy-free cheddar cheese halfway through casserole and top with another cup of cheese.