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“Cheesy” Scalloped Potatoes

by Rachel Gaewski featured in Dairy-Free Holiday Sides

1 hr 20 min

1 hr 20 min

Ingredients

for 6 servings

  • 4 medium yukon gold potatoes, peeled
  • 2 tablespoons
    vegan butter
  • 2 garlics, minced
  • 2 tablespoons
    all-purpose flour
  • 2 cups
    non-dairy milk (480 mL)
  • 1 ½ cups
    low sodium vegetable broth (360 mL)
  • 1 teaspoon
    salt
  • ½ teaspoon
    pepper
  • ⅓ cup
    nutritional yeast (20 g)
  • ½ medium yellow onion, sliced into rings
  • fresh parsley, chopped, to garnish

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Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Thinly slice the potatoes into rounds about ⅛-inch (3 mm) thick. Submerge in a large bowl of water to keep from browning and set aside.
  3. In a medium pot over low heat, melt the butter. Once the butter begins to foam, add the garlic and cook for 2-3 minutes, until fragrant. Add the flour and stir until flour and butter resemble the consistency of wet sand, creating a roux.
  4. While stirring continuously, add the non-dairy milk, vegetable broth, salt, and pepper and bring to a boil. Stir in the nutritional yeast and continue to cook for 2-3 minutes, or until the sauce thickens. Remove from the heat.
  5. In a medium baking dish, add 2 layers of the sliced potatoes, followed by a layer of the sliced onions. Pour on half of the cheese sauce and spread with a spatula to coat all of the potatoes and onions. Add another 2 layers of potatoes and pour on the remaining cheese sauce.
  6. Cover with a lid or foil and bake for 1 hour. Then, uncover and bake for 10-15 minutes more, until the top is golden and bubbling and the potatoes are tender.
  7. Garnish with parsley and serve warm.
  8. Enjoy!
 

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