Dairy Free Scalloped Potatoes
You don't need cheese or milk to make creamy scalloped potatoes. These dairy free scalloped potatoes are thinly sliced and baked in a rich, garlicky béchamel sauce until tender. They make a perfect addition to any holiday table.
Servings: 12 servings
Calories: 170kcal
Ingredients
- 6 medium russet potatoes peeled and sliced
- 4 tablespoons dairy free butter
- 2 - 3 garlic cloves minced
- 4 tablespoons all-purpose flour or 2 tablespoons cornstarch (GF)
- 2 cups unsweetened dairy free milk
- 1 cup full-fat canned coconut milk
- 1 teaspoon nutritional yeast
- 1/2 tablespoon coarse salt
- Black pepper to taste
Instructions
- Mise en place. Preheat oven to 400˚F. Slice your potatoes and place them in a large bowl of cold water to prevent them from turning brown. Then, measure the rest of your ingredients before starting.
- Make the sauce. Melt the butter in a large saucepan over medium-high heat. Add the garlic and sauté until fragrant, about 30 seconds. Next, whisk in your flour until you have a smooth roux.Then, slowly whisk in your dairy free milks, whisking until everything is smooth. Add the remaining ingredients and bring the sauce to a strong simmer. Cook until sauce has thickened enough to coat the back of a spoon. Remove it from the heat until you're ready to add it to the baking dish.
- Assemble the dish. Drain your potatoes and layer half of them in 9x13 baking dish, and cover with half of the sauce. Repeat with remaining potatoes and sauce.
- Bake until tender. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 25 - 30 minutes.Remove from the oven and allow the scalloped potatoes to rest for at least 10 minutes before serving. If desired, garnish with fresh herbs before serving.
Video
Nutrition
Calories: 170kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Sodium: 357mg | Fiber: 2g | Sugar: 1g | Vitamin C: 6mg