Sweet & Spicy Scalloped Potatoes

Serves: 6 servings

Prep time: 30 minutes

Cook time: 40 minutes

Total time: 1 hr. 10 mins


  • 3 lbs. mixture of sweet and regular potatoes, peeled and thinly sliced
  • 3 Tbsp unsalted butter  
  • 2 cloves garlic, minced
  • 1 1/2 Tbsp all-purpose flour 
  • 1 1/2 cup unsweetened soy or cashew milk  
  • 1 container of Good Foods Queso dip 
  • 1/2 container of Good Goods Buffalo dip
  • 1/2 cup vegetable broth 
  • 1 tsp sea salt  
  • ¼ tsp ground black pepper  
  • ½ tsp cinnamon  
  • ¼ tsp nutmeg  
  • ½ tsp fresh rosemary, finely chopped 


  1. Cut your potatoes thinly and evenly using a knife or mandolin slicer. 
  2. Make the cheesy mixtureIn a pan on low to medium heat, sauté vegan butter and garlic before adding in flour. Afterward, toss in 1 container of queso dip and 1/2 container buffalo dip, unsweetened soy milk, cinnamon, ground nutmeg and rosemary. Leave to a soft boil and let it cool. 
  3. Layer the thinly sliced rounds of potatoes in a pan. Add in your creamy cheesy mixture and cover with foil.
  4. Bake the casserole at 400F for 30 minutes. To get that golden-brown top, take off the foil after the first bake and broil for an additional 5 minutes.
  5. Top it off with chopped fresh rosemary and then serve. 


Naturally Zuzu

Zuliya is a vegan chef, a health coach and a recipe developer based in San Diego, California. She started Naturally Zuzu four years ago to share her passion for healthy food. Very quickly, Naturally Zuzu became something bigger and grew to 100,000 plus members in just few years. Teaching people how to make delicious plant-based meals and educating them about the benefits of a plant-based diet was her mission when she started her blog. She also teaches fitness classes when she is not busy in the kitchen cooking for family and friends.

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