Mediterranean Scalloped Potatoes with sun-dried tomatoes, olives and roasted bell peppers is a unique take on the classic side dish.

This creamy, mouth-watering recipe is perfect for sharing with friends and family any time of year.

– russet potatoes – coconut milk – yellow onion – garlic – all-purpose flour – sea salt – sun-dried tomatoes – green olives – bell pepper – monterey jack cheese



Peel the potatoes and slice thinly. Place sliced potatoes in a large pot and cover with water. Soak while you’re preparing the rest of the recipe.

Add the coconut milk and chopped onion and garlic to a large skillet and bring to a full boil. Cook, stirring occasionally until the onion and garlic are very fragrant, about 5 minutes.


Preheat the oven to 375 degrees F. Drain the sliced potatoes. Add ⅓ of the slices to the bottom of a large (13” x 9”) casserole dish (it’s okay if the slices overlap!).



Add ⅓ of the sauce and spread over the potato slices. Sprinkle ⅓ of the sun-dried tomatoes, olives, and peppers, followed by ⅓ of the cheese.

Repeat for the remaining ingredients, creating a total of three layers.


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