Easy Vegan Scalloped Potatoes

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Cast-iron skillet filled with a batch of easy Vegan Scalloped Potatoes

Thanksgiving is right around the corner and it just wouldn’t be right if I didn’t share a cheesy potato dish with you all (like the good Midwesterner I was raised to be).

This recipe is adapted from our Everyday Cooking cookbook (!), is easy to make, and yields a wonderfully creamy, dreamy scalloped potato side dish just in time for the holidays. Shall we?

Blue tray with ingredients for making delicious Vegan Scalloped Potatoes

The base of this 10-ingredient dish is a vegan cheese sauce made with sautéed garlic, cornstarch, vegetable broth, almond milk, and nutritional yeast, which covers thinly sliced Yukon gold potatoes before being sprinkled with loads of vegan parmesan cheese. Swoon!

Pouring creamy sauce into a cast-iron skillet for Vegan Scalloped Potatoes





I love this dish because it’s easy to assemble, you can do other things while it’s baking (like eat chocolate), and it makes you look like a total boss in the kitchen. People won’t believe there’s no dairy!

Cast-iron skillet filled with a batch of our Vegan Scalloped Potatoes recipe

We hope you LOVE this dish! It’s:

Cheesy
Carbs (!)
Comforting
Savory
Easy to make
& Super delicious

This would make the perfect addition to your menu for the holidays or side dish to bring to gatherings this winter. It just screams comfort!

If you’re into potato dishes, also be sure to check out our Crispy Baked Garlic Matchstick Fries, Oil-Free Cheesy Chili Potato Fries, Simple French-Style Potato Salad, and Vegan Sweet Potato Butternut Squash Tortilla.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate of Vegan Scalloped Potatoes for Thanksgiving

Easy Vegan Scalloped Potatoes

Delicious, cheesy, tender scalloped potatoes made vegan thanks to almond milk and nutritional yeast! Just 10 ingredients required for this classic holiday side dish!
Author Minimalist Baker
Print
Cast-iron skillet of Vegan Scalloped Potatoes topped with chopped parsley
4.94 from 49 votes
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 (generous side servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

  • 2 1/2 Tbsp olive oil or avocado oil (if avoiding oil, sub water)
  • 4 cloves garlic (minced // 4 cloves yield ~2 Tbsp or 12 g)
  • 1/4 tsp each sea salt and black pepper (plus more to taste)
  • 2 1/2 Tbsp cornstarch or arrowroot
  • 1 1/2 cups unsweetened plain almond milk
  • 1/2 cup vegetable broth (or store-bought)
  • 1/8 tsp ground nutmeg
  • 4-5 Tbsp nutritional yeast
  • 2-3 medium Yukon gold potatoes (very thinly sliced)
  • 1/4 cup vegan parmesan cheese (divided)
  • 1/4 tsp paprika (optional)
  • Fresh parsley (optional)

Instructions

  • Preheat oven to 350 degrees F (176 C). Heat a large rimmed, oven-safe cast-iron (or metal) skillet over medium heat. We used a 10-inch cast-iron and found it to be perfect for this recipe. 
  • Once skillet is hot, add olive oil, garlic, salt, and pepper. Sauté for 1-2 minutes, stirring frequently, until just lightly golden brown.
  • Add cornstarch or arrowroot and whisk to incorporate. Cook for 1 minute.
  • Add almond milk a little at a time, whisking to incorporate. Be sure not to flood pan. Whisk and go slowly to prevent clumps from forming. Continue until all of the almond milk has been added. Then add vegetable broth. Whisk to incorporate.
  • Reduce heat to low. Let simmer for 4-5 minutes to thicken, whisking frequently.
  • Turn off heat and remove skillet from burner. Transfer sauce to blender and add nutmeg, a pinch more salt, pepper, and nutritional yeast.
  • Blend on high until creamy and smooth. Taste and adjust seasonings as needed, adding more nutmeg, salt, pepper, or nutritional yeast to taste. Mixture should be very cheesy and savory to season the potatoes well, so don’t be timid.
  • Lightly rinse out skillet (or grab a similar size baking dish) and generously grease with oil or vegan butter all the way up the sides. Lay down half the sliced potatoes and season with salt and pepper. Toss to coat. Then lay flat and sprinkle on 2 Tbsp (10 g) vegan parmesan cheese (amount as original recipe is written // use half of total if altering batch size). Add remaining potatoes, season with a bit more salt and pepper, and loosely toss.
  • Pour sauce over the potatoes and add remaining 2 Tbsp (10 g) vegan parmesan cheese (amount as original recipe is written // use half of total if altering batch size). Push down with your fingers to submerge the potatoes. The sauce should just cover the potatoes, so remove any potatoes that are well above the surface.
  • Cover with foil and bake on middle rack of oven for 20 minutes. Then remove foil and bake for another 40-45 minutes (a total of 1 hour - 1 hour 5 minutes). Potatoes are done when knife inserted into the potatoes comes out without effort and the top is golden brown and bubbly.
  • Remove from oven and let cool for 10 minutes before serving. As an optional garnish, top with fresh parsley and a dash of paprika for extra color. Store leftovers covered in the refrigerator up to 2-3 days or in the freezer up to 1 month. Reheat in a hot oven and rehydrate with more almond milk as needed.

Video

Notes

*Nutrition information is a rough estimate calculated with olive oil and with lesser amount of ingredient where a range is indicated.
*Recipe heavily adapted from our Everyday Cooking Cookbook!

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 238 Carbohydrates: 24.8 g Protein: 8.5 g Fat: 12.5 g Saturated Fat: 1.6 g Sodium: 342 mg Potassium: 613 mg Fiber: 3.8 g Sugar: 1.1 g

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  1. Marie says

    So very easy and very good. I didn’t have any regular vegetable broth so I substituted it with vegan protein broth. I don’t see how it could have tasted any better. VERY GOOD!!!

  2. Kristi Ericson says

    This looks amazing, I’ve been searching for a good vegan scalloped potato and I can’t wait to try this one out! I was wondering if it would be okay to assemble ahead of time, refrigerate. Z bake off the next day?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristi, the potatoes may discolor if you do that. But you could bake and then reheat the next day. Let us know how it goes!

  3. Grace says

    Super excited to make these!! Any suggestions on what to serve them with? I’m toying with veggie burgers in lettuce wraps but open to other ideas of your recipes that would pair well!

      • Grace Gamble says

        I got to excited and made them before seeing this! I served then with balsamic green beans with tempeh bacon crumbles and some maple roasted carrots. But next time I will try your suggestions! I LOVE portobello burgers and always have kale around so I’ll have to try!

        The potatoes were amazing – so creamy, flavorful and tender. I loved using the cast iron too. It gave it a nice crust and makes for easy clean-up. I added a bit of fresh sage which was tasty! My mom always made scalloped potatoes growing up and it was so great to try this version that makes my gut happy too! I’d absolutely recommend it and can’t wait to order your cookbook soon :)

  4. Destiny DeVooght says

    I loved these potatoes…but I had a problem reheating some leftover of the cheesy sauce on its own because it became sort of gelatinous in the fridge. Is that fixable, or a lost cause?

  5. Christian Tulip says

    The potatoes were delicious. I even made the vegan parmesan cheese. I wonder how this dish would taste with jalapeños for an extra kick?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Christian! Thanks for sharing! Jalapeños might be good. Or perhaps cayenne? Let us know if you do some experimenting!

  6. Jess says

    Omgoodness I made this two days ago and so totally delicious! I used an unsweetened almond-coconut creamer, flavour profile sounded right. And added two cut seeet white onions straight a friend’s garden in with the potatoes. It was so yum and super comforting! Thank you!

    Can’t believe how thick the sauce got!

  7. Cassandra says

    We made this tonight and followed the recipe to a T, and it was a tad too peppery for us. The flavor was otherwise on point, and I will definitely be making these again with a little less black pepper. Thank you again for another great recipe!

  8. Bianca says

    Omg delicious. Did not expect them to turn out so good. Did not use enough oil and my potatoes got a bit stuck to the cast iron pan, but that is on me

  9. Dylan Burditt says

    YUM! SOOOO, SOOOOOOO YUMMMM!
    Made these recently when I was craving a more healthy comfort food. They are so delicious, and the ingredients are clean! I used a vegan jack cheese made my VioLife because thats is what I had, and it did not disappoint.
    I cannot recommend this recipe enough, and will be saving it for the holidays! Just try not to eat the entire pan :D

    Thank you for this lovely recipe!

  10. Megan says

    Amazing scalloped potatoes! so creamy and delicious!!! I added caramelized onions to the sauce before blending, as well as some turmeric and paprika and extra garlic. turned out sooo good! Also used vegan mozzarella shreds instead of parm and it tasted great! definitely will be making regularly!

  11. Lisette says

    Easy peasy and the best scalloped potatoes I’ve ever made! It gives standard non-vegan recipes a good run for their money. My (vegan) boyfriend loved it so much he couldn’t stop raving about it and asking me if there were actual dairy items in it. I’m not vegan and it tasted like cheese sauce to me! This one will be a staple.

  12. Bailey says

    didn’t have vegetable broth. so I chopped up and boiled some onion and carrot until they were soft, then added them to the cheese sauce in the blender with a little water. So creamy and good!

  13. Tami says

    I made this recipe and we ate the whole pan! That being said, ours turned a darker colour then what’s pictures which didn’t take away from the deliciousness of the dish at all. I used dried garlic due to not having the luxury of shopping for anything and everything as I once did. Thanks so much for this recipe, I’m going to use the sauce to make a casserole right now.

  14. oran aviv says

    This was really delicious and a great dish to serve for company. I just wouldn’t call it easy because of the amount of washing – two pots and the blender plus measuring spoons and cups. I tried my own “easy” version by omitting the blender. I mixed the nutritional yeast (fine) straight into the sauce. Poured it into a small bowl. Wiped the pot, then continued with the rest of the recipe. It came out great and makes it recipe I can do more often. Thanks.

  15. Annie says

    This was amaaaaazing! I did not have vegan cheese or a cast iron skillet, so used a pie dish and sprinkled on some extra nutritional yeast instead of vegan parm. Everyone loved it, thank you so much ?✨

  16. Nicole B says

    Made this last night as part of our Easter dinner and wow was it amazingly good! I used a 12” cast iron skillet and I did several more layers with vegan parm than the recipe said. I also used a combo of unsweetened coconut / almond milk. I sautéed some red onions with the intention of putting them in the layers of potatoes but forgot until the very end after I poured the sauce over the top, so I just placed them on top of the sauce and they ended up being SO good! This will be one of my go-to recipes now. Even my non vegan family loved them! Thanks for the recipe!

  17. Mikeala says

    Made this wonderful dish for an Easter/Seder dinner with the family and every last spoonful was gone. My rue was super thick at first so I made a second batch of just almond milk/veggie broth/cornstarch to make it creamier and less firm than my first go-around. Overall, I’m the only vegan but it was a huge hit at the dinner table. Love all your recipes!

  18. Sabrina says

    This was delicious! The only thing that was weird was that when I took it out of the oven, it was all dark, mostly black.
    It didn’t affect the flavor but it just looked off. It could be because I didn’t preseason my cast iron? Thoughts?
    If this is the case, how do you pre season your cast iron? I’ve never done it before!
    Thanks!

  19. JBond says

    Do you think I can prepare this and let it cool in fridge to freeze once cool to bake for a later date? Not sure the consistency will remain creamy with the almond milk after it has been frozen, but perhaps the baking and boiling of it again will make it ok?

  20. Mel says

    I’m so happy you posted this again! I couldn’t remember the name of this dish… it’s one of amazing dishes ever, so cheesy and savoury!! Delish.. thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mel. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  21. Emily says

    Soooo yummy, made it for my non-vegan family and they loved it too.
    I added in brown onions also, would recommend! Xo

  22. Mary Whelan says

    I do not have a cast iron pan. I used a regular frying pan on the stove top. I increased the amount of ingredients, I used a glass 9 X 13 baking dish and even with the changes, this was delicious. My husband ate almost the entire pan.

  23. Jennifer says

    This recipe was great. Thanks for the thorough instructions. Followed recipe exactly although I doubled it. Really delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jennifer. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  24. Kim says

    Thanks for this recipe! I’ve made it 3 times already and it’s always delicious. I doubled the recipe today so we’d have more yumminess for tomorrow! I’ve actually used just regular Parmesan and also used it in the place of the nutritional yeast many times… just because I’ve never had any around when I make it. Came out great! I’ve also recommended your website to sooo many friends with rave reviews and great feedback. Keep up the great work. Every one of your recipes have been gold in our house!! ???

  25. Carol says

    A most indulgent comfort food. I added one sauteed onion to the potatoes. I assembled it in the morning, it kept well refrigerated, and I it took it to my very pregnant vegan daughter’s house where I baked it for a wonderful rainy night dinner, served with marinated baked portobellos. Delish!

  26. Natalie says

    I make this dish as a side for Thanksgiving dinner, and everyone raved about it. It was creamy, cheesy, and delicious! Truly a must when craving comfort food. I will definitely be making this again!

  27. Danette says

    I have recently been afflicted with GI problems, causing me to go gluten and dairy free. I thought cheese would be gone from my life forever. My friend made this for me and I was blown away! I love the mix of this wonderful cheeze sauce and the powdery parm. I also appreciate how simple the ingredient list is and how simple it is to make this dish. Thanks for making my life cheezy again :)

  28. Susan Berman says

    I’d like to make this for thanksgiving but don’t have the oven space for this and turkey- can I make ahead and reheat day of?
    Thank you

  29. Jennifer Baker says

    I would love to try this. I may have to make substitutions, because I have a beautiful kohlrabi, and I got some sweet potato to use up. Lyk if it goes well?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Arun, we didn’t measure in weight, so we aren’t certain. But our best estimate would be about 425-650 grams (~1-1 1/2 pounds). Hope that helps!

  30. Jennifer says

    Hi there! This recipe looks super yummy and I’m dying to try it! I was wondering if I used red potatoes instead of gold, would the cook time and temp be different?
    ~Jen

  31. Rebecca says

    Omg this is legit comfort food, I can’t remember the last time I had scalloped potatoes and it really hit the spot! I added sautéed onions, spinach, and some frozen beans to the sauce as well and just added a bit more broth to thin it out accordingly. I didn’t have nutritional yeast but had some vegan “Gouda” on hand so added some of that instead of buying nooch. Also added diced red peppers layered with the potatoes to add more veggies, I cannot wait to eat the leftovers for lunch tomorrow! Would def make again.

  32. Holly says

    We loved this! We used the food processor to slice the potatoes super thin. It was creamy and delicious. Paprika adds a nice color and flavor.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cris. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angela, we haven’t tried that, but it might work. If you give it a try, we would love to hear how it goes!

  33. Caroline Tuiolosega says

    I am happily surprised at how good this recipe is! I used soy milk instead of almond milk and left out the yeast. I definitely put more than 1/4 tsp salt and 1/4 tsp pepper, as well. I am new to vegan cooking, and am so happy to have found The Minimalist Baker. I haven’t hit a dud on this site yet. Thank you! :)

  34. Prila says

    This scalloped potato recipe is an incredible. I fed it to people with no comment about it being vegan. Universally loved. One person said she thought it had cheese for sure.

  35. Heather says

    I made this for myself and my 4 year old daughter tonight and it is so so good! I followed the recipe exactly as is and I wouldn’t change a thing. My daughter said it’s the “most awesomest” thing she’s ever had, haha! It really is extremely yummy. I’m usually not one to comment on anything but I just had to say thank you for this delicious recipe!

  36. C.H. Canada says

    The dish was a total hit! … and everyone wants to see it on the table again.
    What would suggest it be served with if making a meal for visitors?

  37. Carol H says

    I made the recipe and find the taste very nice. BIG question for me was, what quantity of pototes should be added (weight or measureing cup). I find that potatoes can vary greatly in size and was a little lost on how many to add to compliment the sauce.

  38. Carol H says

    I enoyed the recipe very much. I thickened with white flour – worked well. One question – could you please include the quantity of potatoes added. Potatoes can vary greatly in size, and I did not know what quantity your recipe was based on.

  39. Persiphone says

    The minimalist baker has done it again! Another delish recipe. I subbed red potatoes and home made cashew, because these are the ingredients I had on hand. I did bake mine in the cast iron. Another request from my hubby to “this is a keeper, it’s delicious”. A nice way to get nutritional yeast in the diet. Thank you Dana!

  40. Janet says

    This is a winner!! I’m from Australia and used this as a Christmas lunch side and everyone loved it! The sauce is the best creamy vegan sauce I’ve made and so easy. I now make overs so I can use it the next day for a creamy pasta sauce. I backed off the nutritional yeast and didn’t use any vegan parmesan cheese but it was still fine. Thanks for the recipe :)

  41. Hannah Vanasse says

    I just made this and holy delicious. I used soy instead of almond milk, and it worked well. I used 1 c of milk instead of 1 1/2 c because I figured that soy is much thicker. The sauce was like this incredible thick gooey cheese that I’m going to make again and use to make grilled cheeses. Hands down best vegan cheese I’ve made at home. However, the dish does look somewhat dark…. but if I’m just going to devour it myself, I guess it doesn’t matter.

  42. Michelle says

    Just made this and it’s totally divine! I’m not vegan but have been trying to eat less cheese… I’m hooked! I have Celiac and couldn’t find a GF certified nutritional yeast at my supermarket, but it was still delicious without it. Just ordered some from Amazon so I can’t wait to see how amazing it is with the nutritional yeast… Thank you for this recipe!

  43. Lena says

    I made this for a holiday potluck and did a test run batch to try out on my husband! Everyone loved it. I did add a bit of cayenne pepper to give it an extra kick. Wonderful recipe! I will definitely make it again!

  44. Lisa Kramer says

    Made these tonight and they were huge hit – rave reviews (and second and third helpings!) from even the gluten and dairy eaters around the table! Thanks once again for a recipe that will be made again and again!

  45. Penny says

    Amazing! I followed the recipe exactly. A huge hit with my family and will be one of my “go to’s”. Thank you, I love the Minimalist Baker! :)

  46. Lisa says

    Hi! Super excited to make this next weekend for an early Christmas dinner. I’m trying to avoid garlic. If I were to leave it out would that be awful!?! Also, would doubling the recipe in a 9×13 dish work? Thanks so much! xo

  47. Tasch says

    Hi!
    I ‘ve been asked to make this recipe for 40 serves. Just a quick question regarding garlic. Do I need to use 40 cloves of garlic? Or should I add half to start then more to season? Thanks very much ??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tasch! In your case, I would recommend buying pre-minced garlic which is usually sold in fairy sizeable containers by most grocery stores. You will need ~1 cup of minced garlic but if unsure, begin with a 3/4 cup and work up from there. Good luck!

  48. Grace says

    This looks so yummy! Any thoughts on a substitute for the vegan parmesan? One of my family members has a cashew allergy, but I’d love to try out the (modified) recipe for Christmas dinner!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Grace! I’ve heard that brazil nuts yield a similar result. So try that first! Otherwise, I would recommend trying a mixture of 2 parts blanched almonds to 1 part hemp seeds. Good luck Elise!

  49. Katy says

    I made this for Thanksgiving, and my omnivore family all loved it! I did sub in sweet potatoes instead of yukons, and it was a huge hit. Thanks for yet another amazing recipe!

  50. Avery P says

    I made this for a Friendsgiving tonight and used red potatoes (it was all I had), and subbed soy milk, as well as omitted the nutty Parmesan (as the hostess has a nut allergy). Definitely forgot to sub another vegan cheeze instead. Both the flavor and potato texture turned out very well but the texture of my sauce was really rubbery around the edges of the dish. I blame myself though, I’m not the best cook ? overall I liked this dish!

  51. Melissa says

    This recipe was an absolute crowd pleaser. No one believed it was actually vegan. So creamy. It turned out perfectly. The only thing I would do differently next time is doubling the recipe! Thank you!

  52. Amanda says

    Made this last night – yum!!! I only had soy milk and used some old vegan cheddar from my fridge instead of parmesan, but worked well nevertheless. Thank you!

  53. Nikki says

    I made this dish for Thanksgiving with my non-vegan daughter. One bite in and she was hooked! I always ask her if what I make should go on the “list” and she loved this so much she asked for it to go to the top. I found it very easy to make and sliced the potatoes by hand. I did cheat a bit (because it was Thanksgiving and I needed the time) and used minced garlic in water that I had purchased. I’m sure using fresh garlic would have elevated this dish even more. 11 out of 10! Dana…you’re our favorite! I made your pumpkin pie as well with a non-gluten free crust and we loved that too.

  54. Rose says

    Hi! I am excited to have this for dinner tonight and am psyched to pair this with a Brussels sprout salad. My prep time was about 35-40 min and the dish is currently in the oven. I got my ingredients ready ahead of time, but for some reason it took that long to get it all together. I used a mandolin to slice the potatoes.

    Happy (early) Thanksgiving!

  55. Bethany Bolthouse says

    I made this for dinner tonight and it was incredibly delicious! It’s crazy that it’s possible to make something like that without any dairy. The flavor was so rich. My only problem is that it turned out looking kind of grayish/brown on top…not super appetizing looking haha so I’m worry that if I make it for non-vegans, they won’t give it a chance. Do you have any idea why it might have turned out that way/how I could make it turn out better next time?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bethany! We are so glad you enjoyed the recipe. As for the color You were seeing, it will vary depending on the color of your potatoes and the amount of nutritional yeast used. The more nutritional yeast, the more yellow in appearance. Hope this helps!

  56. Bethany Bolthouse says

    Wow this looks AMAZING. I want to make it for my family’s Christmas. If I doubled the recipe, do you think it’d fit relatively well in a 9×13 pan?

  57. Jo-Ann Boyd says

    I am on a low potassium diet and cannot have potatoes unless they are sliced thinly and then double boiled. They are not tasty!! I think if I sliced them thin, soaked them for 4-6 hrs in warm water, then changed the water and repeated a soak again, then rinsed with cold water and used this recipe, the potassium content would be greatly reduced. Your opinion would be appreciated.
    It could be a sleeping kidney recipe??
    Thanks so much. Jo-Ann Boyd

  58. Elaine says

    This looks wonderful and I can’t wait to make it….however…what is a “medium” potato???? It would be so helpful to include the approximate weight you are suggesting. I run into this problem all the time. But thank you for all your wonderful recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      While you don’t need nutritional yeast, it definitely adds to the overall flavor of the recipe so I would recommend it!

  59. Megan says

    This looks amazing! Do you use a mandolin or a food processor with slicing attachment for the potatoes? (Or even a knife only?)

    • Maureen Cram says

      I use a sharp knife. I do have a slicer attachment on my food processor but then I have to wash it all up! One sharp knife vs a whole food processor… and I am the dishwasher :).