These pumpkin chive scalloped potatoes are a flavorful alternative to traditional heavy scalloped potatoes or cheesy au gratin potatoes.
When Marc decided to give up dairy, I knew we would miss certain foods, but over the past two years, I’ve found that there are replacements for almost an dairy-based ingredient. Almost. The one thing I have found hard to replicate is cheese. After lots of experimenting, I decided the best way to duplicate the creaminess of cheese is with squash/sweet potato. I did it in my creamy sweet potato and rosemary pasta and my dairy free creamy pumpkin soup.
Now, I’m not saying that squash is going to replace cheese altogether, but if when it comes to creaminess, pumpkin and sweet potato puree are a great choice. For these pumpkin chive scalloped potatoes, the pumpkin also gives the dish a beautiful orange color.
Pumpkin chive scalloped potatoes
We had these several times now, and I’m still so impressed with how great they are. The key to duping yourself is making sure you season the pumpkin well. I’m talking salt and pepper – and garlic. I’m not talking crazy amounts of salt or anything, just enough to bring out the flavors. It’s important to do this because the pumpkin tends to be on the sweeter side, and when you combine it with almond or coconut milk, you could end up with a less-than-savory dish.
Quick note: I used lactose-free milk and half-and-half when I made this recipe. It will work with dairy-free milks as well, and you can use coconut cream or dairy-free creamers in place of the half-and-half.
I used a mandolin to slice the potatoes for this recipe, and I didn’t peel the potatoes. I figured that’s where all the nutrients are – at least, that’s what I’ve read – so it can’t hurt to keep them on. You can do what you want, and you don’t need to use a mandolin either, but slice the potatoes nice and thin.
Pumpkin Chive Scalloped Potatoes
- 4 - 5 medium russet potatoes, scrubbed and sliced to 3mm thickness
- 2 tablespoons dairy free margarine
- 2 tablespoons all-purpose flour
- 4 garlic cloves, minced
- 3/4 cup lactose free or dairy free milk
- 3/4 cup lactose free half-and-half (or coconut cream)
- 1/2 cup pumpkin puree
- 1 teaspoon salt
- 1/2 cup fresh chopped chives
- Pepper to taste
- Preheat oven to 375˚F.
- In a large saucepan, melt margarine over medium heat. Whisk in flour until combined. Add garlic, milk and half-and-half, whisking until smooth. Whisk in pumpkin puree and salt. Bring to simmer. Once thoroughly heated, remove from heat.
- Layer half of the potatoes in a large baking dish. Top with half of sauce mixture and half of chives. Layer remaining potatoes, sauce and chives. Season top with pepper.
- Cove with foil and bake for 1 hour or until potato are tender.
*Lactose and dairy-free milks can be substituted for the milk, and lactose or dairy-free creamer can be substituted for the half-and-half.
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