– **Title**: The Best Dairy-Free Scalloped Potatoes
– **Ingredients**:
– 4 large russet potatoes, thinly sliced
– 1 medium onion, thinly sliced
– 2 cups unsweetened almond milk (or any other dairy-free milk)
– 1/2 cup nutritional yeast
– 1/4 cup all-purpose flour (or gluten-free flour)
– 1/4 cup vegan butter
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp paprika
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13 inch baking dish with a little vegan butter.
3. In a medium saucepan, melt the vegan butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
4. Whisk in the flour and cook for another 1-2 minutes, stirring constantly to form a roux.
5. Gradually add the almond milk while whisking continuously to prevent lumps. Continue to cook until the mixture thickens, about 5-7 minutes.
6. Stir in the nutritional yeast, salt, pepper, and paprika. Remove from heat.
7. Layer half of the sliced potatoes at the bottom of the greased baking dish, followed by half of the sliced onion. Pour half of the sauce over the first layer.
8. Repeat the layers with the remaining potatoes, onions, and sauce.
9. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is slightly golden.
10. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving. Enjoy your creamy dairy-free scalloped potatoes!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are perfect because they have a creamy texture when cooked. You can substitute with Russet potatoes if needed, but they may result in a slightly starchier dish.
Almond Milk: Unsweetened almond milk works great, but feel free to use coconut milk, oat milk, or soy milk depending on your taste and allergies. Just avoid sweetened versions to keep the savory flavor.
Nutritional Yeast: This adds a cheesy flavor without dairy. If you don’t have it, you can use vegan cheese shreds, but be aware they may alter the overall texture. I prefer using nutritional yeast for that nutty flavor!
Olive Oil: It helps bind the dish and adds flavor. You can substitute with coconut oil for a different flavor profile or vegetable oil if that’s what you have on hand.
Cornstarch: This helps thicken the milk mixture. If you prefer not to use cornstarch, arrowroot powder or tapioca flour can work too. They serve a similar purpose but may change the sauce consistency slightly.
How Do I Make Sure the Milk Mixture Thickens Properly?
Getting the milk mixture to thicken is crucial for a creamy texture. Here’s how to do it effectively:
- Combine all ingredients in a saucepan before heating. Whisk well so that the cornstarch dissolves completely.
- Heat over medium heat, and stir constantly to prevent sticking or burning. Keep an eye on it, and don’t walk away!
- Look for bubbles forming as it cooks; this is a sign it’s thickening. It should take about 5-7 minutes.
If it doesn’t thicken, just keep stirring, as sometimes it may take a bit longer based on your stove’s heat settings. Trust me, patience pays off!
The Best Dairy-Free Scalloped Potatoes
Ingredients You’ll Need:
- 3 pounds Yukon Gold potatoes, thinly sliced
- 1 medium onion, finely chopped
- 3 cups unsweetened almond milk (or other dairy-free milk)
- 1/2 cup nutritional yeast
- 1/4 cup olive oil
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (plus more for garnish)
- Salt and pepper to taste
- Fresh thyme for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 1 hour total for baking. You’ll have a delicious dish ready in about 1 hour and 15 minutes, with 45 minutes of covered baking time, followed by some additional time for browning and cooling.
Step-by-Step Instructions:
1. Preheat the Oven
First, let’s get your oven ready! Preheat it to 400°F (200°C). This will ensure our scalloped potatoes bake up perfectly!
2. Prepare the Creamy Mixture
In a large saucepan, combine the almond milk, nutritional yeast, olive oil, cornstarch, garlic powder, onion powder, dried thyme, salt, and pepper. Whisk everything together until the cornstarch is fully dissolved. This is going to make our creamy sauce!
3. Thicken the Sauce
Now, heat the saucepan over medium heat. Make sure to stir constantly until the mixture begins to thicken, which should take about 5-7 minutes. Once it’s thickened, remove it from the heat and set it aside for a moment.
4. Layer the Potatoes and Onions
Grab a greased 9×13 inch baking dish. Start by layering half of the thinly sliced potatoes evenly across the bottom. Once done, sprinkle half of the finely chopped onion over the potatoes. This adds beautiful flavor!
5. Add the Creamy Mixture
Pour half of the creamy mixture over the first layer of potatoes and onions. Make sure it’s evenly covered to soak in all that goodness.
6. Repeat the Layers
Now, repeat the process with the remaining potatoes, topping them with the remaining onions. Finally, pour the rest of the creamy mixture over the top layer to finish it off.
7. Cover and Bake
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes. This will allow the potatoes to start cooking through.
8. Brown the Top
After 45 minutes, carefully remove the foil and bake for an additional 15-20 minutes. This will help the top get nice and golden brown while the potatoes become tender and delicious!
9. Cool and Garnish
Once it’s done baking, take it out of the oven and let it cool for a few minutes. Before serving, sprinkle with fresh thyme if you’d like a touch of color and flavor!
Enjoy your delicious Dairy-Free Scalloped Potatoes!
Can I Use Other Types of Potatoes for This Recipe?
Yes! While Yukon Gold potatoes are recommended for their creamy texture, you can substitute them with Russet potatoes for a fluffier texture or red potatoes for a firmer bite. Just keep in mind that cooking times may vary slightly depending on the type of potato you choose.
How Can I Thicken the Sauce Without Cornstarch?
If you’re looking for an alternative to cornstarch, you can use arrowroot powder or potato starch as a thickening agent. Use the same amount as you would cornstarch, making sure to mix it with a little cold almond milk before adding it to the saucepan to avoid clumping.
Can I Make This Recipe Ahead of Time?
Absolutely! You can assemble the scalloped potatoes and cover it tightly with aluminum foil. Refrigerate for up to 24 hours before baking. When you’re ready to bake, just add an extra 10 minutes to the initial baking time to ensure it heats through properly.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the oven at 350°F (175°C) until heated through, or use the microwave, adding a splash of almond milk if needed to revitalize the creaminess!
