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Scalloped Potato Bake

Prepare time

20 mins minutes

Cooking time

60 mins minutes


5 people


8 potatoes (red, white and sweet potatoes), thinly sliced
1 red onion, thinly sliced
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
2 cloves garlic, minced
300g tasty cheese, grated (vegan cheese)
20g butter or coconut oil
300ml cream, Greek yoghurt or milk (vegan, soy, nut, etc)
1 cup stock (vegetable or chicken flavour)
1 tablespoon oregano herb
Pinch of nutmeg
Salt & pepper
¼ teaspoon paprika


Parsley, chopped
Spring onion (green parts), chopped


Casserole or baking dish, or bread loaf tin

Pro Tips


  1. Turn oven on 180C
  2. Grease the casserole dish with butter or coconut oil
  3. Put potato slices on the bottom of the dish covering the base, mixing the types of potatoes
  4. Put onion, capsicums and garlic covering the potato slices on the bottom
  5. Repeat steps 3 and 4 until all in the dish
  6. Pour in the stock and cream or yoghurt with nutmeg mixed in
  7. Sprinkle salt and pepper around the top
  8. Cover with cheese
  9. Sprinkle with paprika and oregano herbs on top
  10. Cover with foil
  11. Put in oven and bake for 45 minutes
  12. Take foil off and bake for another 15 minutes

Serve with parsley or spring onion sprinkled on the top, with salad on the side



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