Low Fat Scalloped Potatoes (Vegan)
 
Prep time
Cook time
Total time
 
I recommend using a mandolin to slice the potatoes. They make the job fast and easy, and result in potato slices with even thickness.
Author:
Recipe type: Side
Cuisine: American
Serves: 6 servings
Ingredients
  • 6 medium potatoes, peeled and thinly sliced (medium Russets or Yukon gold work great)
  • 1 large onion, thinly sliced
  • 1 teaspoon salt, divided
  • 2 tablespoons dairy-free buttery spread (can sub coconut oil or olive oil)
  • 2½ tablespoons all-purpose flour
  • 1 teaspoon dried basil or other dried herbs
  • 2½ cups unsweetened dairy-free milk beverage (lightly heated, but not boiled)
  • ½ cup shredded or grated dairy-free cheese alternative (optional)
Instructions
  1. Preheat your oven to 400°F. Layer the potatoes and onions in a large casserole dish, lightly sprinkling ½ teaspoon of the salt between the layers as you go.
  2. Melt the buttery spread in a saucepan, remove from the heat and whisk in the flour until smooth. Return the mixture to heat and cook for 1 minute, while whisking. Remove from the heat and gradually whisk in the milk beverage until smooth. Return to the heat and simmer, but do not boil, until mixture begins to thicken, whisking often. Stir in the remaining ½ teaspoon salt and basil. Pour the sauce over the potatoes.
  3. Cover the dish with foil and bake for 30 minutes. Remove and sprinkle with the dairy-free cheese alternative, if using. Bake uncovered for 15 minutes, or until the potatoes are tender.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-scalloped-potatoes