Scalloped Potatoes is one of my all-time favorite comfort Holiday foods. I will opt out of stuffing just to have more scalloped potatoes (and that is saying something) ! Finding a good, consistent, Scalloped potatoes recipe that is plant-based was difficult. Minimalist Baker, has a really great one which is very similar to the below recipe, but I made some of my own tweaks. I am making this again in two days for Thanksgiving and I can not wait!
Ingredients:
• 3-4 cups of thin-sliced yellow/gold potatoes
• 2 1/2 Tbsp arrowroot
• 5-6 cloves of garlic
• 1/2 cup broth (I use veggie)
•1 1/2 cups dairy-free milk (I use oat or almond)
• 1 tablespoon potato starch
• 5 Tbsp nutritional yeast
•1 tablespoon fresh oregano
• 1/4 Tbsp paprika
• 2 Tbsp water
• 5 Tbsp nutritional yeast
• 1/4-1/2 cup vegan parm cheese (buy or make with cashews)
• 1/4 tbsp of chile flakes (optional if you want a kick)
• Splash of almond milk
Directions:
• Preheat oven to 350 degrees. Heat a large oven-safe pan
With the pan now warm, Sauté garlic, salt, and pepper in water (or oil if using) until lightly cooked
Throw in arrowroot and whisk for 1-2 minutes.
Start adding dairy-free milk slowly. Start stirring to get out any clumps that may form. Continue until all dairy-free milk has been added. Continue by adding broth and mix slowly. Make sure you don't curdle the milk and as soon as it just starts to bubble turn the heat down to medium.
Let simmer for 5 minutes to watch it get THICK- but mix frequently.
Remove the pan from heat, and let cool. While cooling add in more seasoning (Nutritional yeast, chili flakes, salt, pepper) and put in a food processor, and blend until very smooth. May take a few min.
This “dressing” should look and taste very cheesy - but it should, it’s for the potatoes!
If you are wanting to use a baking dish, now is your time to spray/oil it up for the potatoes. Put down about half of the sliced potatoes then add additional pepper, salt, and chili flakes. Lay down half the sliced potatoes and season with salt and pepper.
Now is the time for that parmesan cheese- coat the potatoes in about half of the cheese you have prepared. Then add the rest of your potatoes that are not in the dish, and mix everything together
You are doing great, now comes the fun part- the sauce.
Over the potatoes pour the sauce and add remaining vegan parmesan cheese
(tip from min baker) “Push down with your fingers to submerge the potatoes. The sauce should just cover the potatoes, so remove any potatoes that are well above the surface.”
Before putting it in the oven, cover with foil and cook for 15 minutes. After your 15 min is up, take off the foil and bake for another 40-45 minutes
Remove from oven and let cool for 10 minutes before serving. Of course, we love to add an optional garnish!
