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Dairy-Free Vegan Scalloped Potatoes Recipe

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  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Dairy-Free Scalloped Potatoes recipe is a comforting, creamy alternative to classic scalloped potatoes, perfect for those following gluten-free, vegan, and paleo diets. Made with thinly sliced Russet potatoes and a rich, flavorful coconut milk and nutritional yeast sauce, this dish is hearty and satisfying without any dairy or gluten. Flavored with garlic, onion, and herbs, then baked to golden perfection, it’s a delightful side dish for any meal.

Ingredients

Potatoes

  • 3 lbs Russet potatoes, peeled and sliced into 3-4mm thin slices

Sauce

  • 3 tablespoon coconut oil (plus a little more for greasing the casserole dish)
  • 1 onion, finely chopped (white or yellow)
  • 2 cloves garlic, minced
  • 3/4 cup nutritional yeast
  • 2 cups full fat coconut milk
  • 1 1/4 cup vegetable stock (or chicken stock or bone broth)
  • 1 1/2 teaspoon sea salt (adjust to taste)
  • 1/2 teaspoon ground black pepper (adjust to taste)
  • 1/2 teaspoon dried thyme (adjust to taste)
  • 1/4 cup almond flour

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the scalloped potatoes.
  2. Slice Potatoes: Peel the Russet potatoes and slice them thinly into 3-4 mm slices, ensuring even thickness for uniform cooking. Set aside.
  3. Grease Baking Dish: Lightly grease your casserole dish with coconut oil to prevent sticking.
  4. Layer Potatoes: Place half of the sliced potatoes into the prepared dish, spreading evenly to form a layer.
  5. Cook Aromatics: On the stovetop, heat 3 tablespoons of coconut oil in a large pan over medium heat. Add the finely chopped onion and minced garlic and sauté until the onion becomes translucent, about 3-5 minutes.
  6. Add Nutritional Yeast: Stir in nutritional yeast to the aromatics, mixing well to combine the flavors.
  7. Add Liquids and Seasonings: Pour in the full fat coconut milk, vegetable stock, sea salt, black pepper, and dried thyme. Stir thoroughly to blend all ingredients together. Reduce the heat to low and simmer for a few minutes, stirring frequently to prevent sticking.
  8. Thicken Sauce: Sprinkle in the almond flour and continue cooking, stirring for several more minutes until the sauce thickens to a creamy consistency.
  9. Assemble Layers: Pour half of the thickened sauce over the potatoes in the baking dish. Then layer the remaining sliced potatoes on top and cover with the remaining sauce.
  10. Bake Covered: Cover the baking dish with tin foil and bake in the preheated oven for 30 minutes to allow the potatoes to steam and soften.
  11. Bake Uncovered: Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are golden brown on top and tender throughout.
  12. Cool and Serve: Remove the dish from the oven and let it cool for a few minutes before serving to allow the sauce to settle and flavors to meld.

Notes

  • Try and slice the potatoes evenly so that they cook uniformly and finish at the same time.
  • Feel free to add other spices such as paprika, parsley, or additional thyme to vary the flavor profile.
  • These scalloped potatoes make excellent leftovers and can be stored in the refrigerator for up to 7 days.
  • Nutritional values are estimates and may vary depending on ingredient brands and substitutions.

Find it online: https://emilysplate.com/dairy-free-vegan-scalloped-potatoes-recipe/