Potatoes: I used Yukon gold potatoes, but feel free to use Russet potatoes if you like a starchier potato, or any other potato you have on hand. You can also use sweet potatoes if you prefer a sweeter side dish.

Corn Starch: I used corn starch to thicken up the liquids to make the sauce creamier and thicker. If you don’t have corn starch, you can use tapioca starch, potato starch, or arrowroot starch in the same amounts.

Olive Oil: I used extra virgin olive oil because I enjoy the flavor, but you can also use any vegetable oil you prefer (such as sunflower oil, canola oil, coconut oil, avocado oil) or even dairy-free butter. Alternatively, if you are not lactose-intolerant, go ahead and use regular butter or ghee instead.

Vegetable Broth: I used vegetable broth to keep this scalloped potatoes recipe completely vegan, but feel free to use whatever broth you have on hand (chicken broth will work too if you’re not vegan or vegetarian). Homemade broth will obviously be healthier, but store-bought vegetable broth will work just as well.

Almond Milk: I like using my 5-minute homemade almond milk for this recipe, but go ahead and use any other unsweetened non-dairy milk (such as cashew milk, coconut milk, rice milk, or oat milk). Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk if you prefer.

Nutritional Yeast: I use nutritional yeast because it has a cheese-like flavor while being completely dairy-free and vegan. Feel free to skip this if you don’t have this on hand or are not keen on it. Alternatively, if you aren’t lactose-intolerant, you can also use grated Parmesan cheese in equal amounts.

Ground Turmeric: I used turmeric powder to give the sauce a more vibrant yellow color, but if you don’t have it on hand, you can leave it out.

Herbs: I like using dried herbs to add a big punch of flavor. In this recipe, I’ve used equal amounts of dried rosemary, dried parsley, and dried thyme, but feel free to mix up the herbs as you wish.

Parsley: I like using chopped fresh parsley to garnish because I always have fresh parsley on hand. You may also use chopped fresh chives or spring onions if you prefer!

Casserole Dish: I like making these scalloped potatoes in a casserole dish because it’s pretty enough to go straight from oven to table. If you don’t own a casserole dish, you can also use a cast iron skillet or a baking dish.

Make Ahead and Reheat: To make this ahead of time, simply bake the potatoes as directed in the recipe, and let cool completely to room temperature before covering it with aluminum foil or plastic wrap and storing it in the refrigerator for up to 3 days. Before serving, cover with foil and heat up in the oven at 350F for approximately 30 minutes or in the microwave for a few minutes.

Freezing: If you plan to freeze and then serve the scalloped potatoes in the dish it was cooked in, follow the instructions to bake the potatoes as indicated in the recipe. Cool it down rapidly in the refrigerator so it doesn’t keep on cooking, and then cover with plastic wrap and freeze for up to 2 weeks. Alternatively, you can portion out the scalloped potatoes into individual portions and place in freezer-safe containers and freeze for up to 2 weeks. To thaw, let it thaw overnight in the refrigerator, then cover the dish with aluminium foil and reheat at 350F for 30 minutes until cooked through or in the microwave for a few minutes until hot.