Goat Cheese & Sage Scalloped Potatoes (+ more Thanksgiving recipes!)

Thanksgiving is coming up, which means it’s time to start planning your family feast. If you’re trying to stay true to your health goals, this holiday can be difficult to navigate, but we’ve got your back. We’ve created lots of amazing clean recipes that put a healthy spin on your favorite classics. Check out our collection of amazing Thanksgiving recipes:

And today’s recipe: Goat Cheese and Sage Scalloped Potatoes!

Scalloped potatoes are a classic Thanksgiving dish, but are traditionally loaded with heavy cream, cheese, and flour. Our recipe is an up-leveled version that tastes just as good as you remember grandma making. This recipe falls under our 80:20 eating, as we keep potatoes, yeast, and goat cheese off our plates while cleansing. However, this recipe could be easily modified to be more cleanse-friendly by leaving out the yeast, substituting our Vegan Cashew Cheese for the goat cheese, and swapping out the potatoes for another tender root veggie, like rutabaga, turnips, parsnips, or even golden beets – or mix it up with a combo of your favorites!

Do you have a favorite holiday recipe you’d like us to give a Conscious Cleanse makeover? Let us know in the comments below. We love hearing from our community!

With love and gratitude, 

Jo & Jules


Goat Cheese & Sage Scalloped Potatoes

Yield: 8-10 servings


  • 3 medium shallots, minced
  • 1 ½ pounds Yukon gold potatoes, peeled and thinly sliced
  • 3 large parsnips, peeled and thinly sliced
  • 3 TB. ghee + 1 TB. to grease the pan 
  • 3 TB. arrowroot powder 
  • 3 cups unsweetened cashew milk 
  • 1 TB. nutritional yeast 
  • ½ tsp. garlic powder
  • 2 tsp. Dijon mustard 
  • 1 tsp. sea salt 
  • ½ tsp. ground pepper 
  • 3 TB. fresh sage, finely minced
  • 2 ounces goat cheese, crumbled
  • Sprinkle of paprika 

Preheat your oven to 375 degrees F. In a small saucepan melt the 1 TB. ghee. Pour the ghee into the bottom of a 9”x 13” baking pan coating the bottom and halfway up the sides. 

In a medium sized saucepan melt the 3 TB. ghee. When melted add the shallots and cooked until softened. Then add the 3 TB. arrowroot and whisk until smooth. Cook for about 1-2 minutes over medium heat. Slowly add the cashew milk (approx. ¼-½ cup at a time) whisking to avoid lumps and to create a creamy sauce. Add the nutritional yeast, garlic powder, dijon mustard, sea salt, and pepper. Continue to cook until it comes to a simmer whisking the entire time. 

Layer the potatoes alternating with the parsnips until the bottom of the pan is covered. Sprinkle with half of the sage. Repeat the process one more time. Pour the cashew milk cream sauce evenly over the potatoes and parsnips. Sprinkle the goat cheese crumbles on top. Dust the top of the potatoes with paprika. Add whole sage leaves on top as a garnish if you desire. Cover the pan with foil and bake for 30 minutes. Remove the foil and bake until the top is golden another 20-30 minutes. Let sit for 20 minutes before serving.

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