I enjoy old cookbooks. They’re fun to read, and I’ve had good luck finding recipes in them that can be easily adapted to dairy free. Maybe it’s because they don’t use many pre-packaged ingredients?
One of my long-time favorites is the Wisconsin Country Cookbook and Journal, by Edward Harris Heth. It belonged to my mom, but she found it too frustrating and gave it to me. It does have vague instructions like “bake in a moderate oven,” “seal in a casing of rye bread dough” (no rye bread dough recipe is included), and “serve with a rich cream sauce.” But I like how it reads like a seasonal journal; I find it comforting. I’ve had good luck translating some of the recipes into more current terms. This is his recipe for potato pudding, greatly adapted.
The name “pudding” is deceptive, as this is just a simple baked vegetable dish with no sauce or topping to contend with. It can easily take the place of hash browns or any other potato side, and it has a little more nutrition than the average potato recipe. It’s pretty, too!
Special Diet Notes: Potato Pudding
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian.
- 2 cups hash brown shreds, thawed, or two cups peeled and shredded potatoes
- 1 cup shredded carrot
- 1 cup onion, chopped or grated*
- 2 tablespoons dairy-free milk beverage
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 to 3 tablespoons dairy-free margarine or buttery spread
- Preheat your oven to 350ºF.
- Put the potatoes, carrots, and onion in a small, greased casserole dish and stir to combine (I use a 1.6 liter round Corningware dish).
- Add the dairy-free milk beverage, salt, and pepper and toss to combine.
- Dot the top of the vegetable mixture with the margarine.
- Bake, covered, for 30 minutes.
- Uncover and bake for 15 minutes.