Dairy-free Scalloped Potatoes (gluten-free)
Creamy Dairy-free Scalloped Potatoes Recipe is layered with tender potatoes and savory vegan bechamel and spices. Casserole style potatoes are baked to perfection with a crispy top, perfect for meal prep, delicious side dish for Thanksgiving or serve them at breakfast and wow everyone!
Servings: 6
Calories: 301kcal
Equipment
- 10-inch Cast Iron Skillet
Ingredients
- 3 lbs. yellow potatoes
- ¼ cup olive oil
- ¼ cup cassava flour
- 3 cloves garlic finely grated
- 1 ½ cups almond milk
- 1 cup vegetable broth
- 1 teaspoon sea salt divided
- 1 teaspoon paprika divided
- ¼ tsp black pepper divided
- 1 tablespoon miso paste
- 4 sprigs fresh thyme
- 1 tablespoon nutritional yeast
Instructions
Creamy Vegan White Sauce
- Set aside a couple tablespoons veggie broth and dissolve 1 tablespoon miso paste into the broth using a fork.
- Heat olive oil in cast iron skillet over medium-low heat. Whisk in flour until it turns into a thick paste.
- Pour in a couple tablespoons almond milk and keep whisking. Then add the grated garlic and stir until fragrant.
- Alternate between adding broth and milk about ¼ cup at a time, whisking after each addition until well incorporated and sauce has thickened. Each time you add more liquid, you'll begin anew to incorporate that into your sauce. When all the milk and broth is used up, pour in the miso mixture plus half the paprika, half the salt and half the pepper.
- Whisk well. Pour the finished white sauce into a separate bowl or measuring cup. You'll have just under 3 cups sauce.
Layer Potatoes
- Wash potatoes and scrub well to get off all debris. You do not need to peel them. Use a mandolin, food processor or cut the potatoes by hand into ⅛" thickness.
- Use the same skillet you made the sauce in, and lay a circle of overlapping potato slices against the outer edge of the skillet. Continue in an overlapping spiral pattern until you get to the center. Sprinkle with ⅓ of the remaining salt, pepper and paprika and a teaspoon of the nutritional yeast. Then pour about ¾ cup of the sauce onto the potatoes.
- Repeat the layer with potatoes, spices, sauce, nutritional yeast until all your supplies have been used up.
Bake
- Cover with foil and bake in preheated 350 degree oven for 45 minutes. Sauce will be bubbling and potatoes will be tender.
- Remove foil, turn temperature up to 450 and put potatoes back in the oven for an additional 15 minutes to crisp up the top.
Notes
Potatoes: yukon gold, russet, yellow creamer or other similar starchy potato works well in this recipe. You can also use yams or standard yellow flesh sweet potatoes for a delicious result. Purple or white sweet potatoes are too dry for this recipe.
Flour: I used cassava flour. I like it because it has a neutral taste, is naturally gluten-free and it provides more protein and fiber than regular wheat flour. You could substitute the cassava flour with any all purpose flour that meets your dietary needs.
Vegetable broth: If you don't use my homemade veggie broth recipe, be sure to read the label to your store bought broth to check the sodium content....and then skip the added salt in this potato recipe.
Milk: any non-dairy milk will work. Chose from soy, cashew, almond or oat milk, depending on your dietary needs.
Fresh thyme: substitute with any fresh herbs like parsley, oregano or basil. If you don't have access to fresh herbs, then use 1 tablespoon dried Italian spices and sprinkle generously between layers of potatoes along with the other seasonings.
Nutrition
Calories: 301kcal | Carbohydrates: 47g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 589mg | Potassium: 999mg | Fiber: 6g | Sugar: 2g | Vitamin A: 203IU | Vitamin C: 46mg | Calcium: 110mg | Iron: 2mg