Dairy-Free Scalloped Potatoes

Dairy-Free Scalloped Potatoes

by | Mar 13, 2018 | Entrees, Favorites, Kid-Friendly | 1 comment

Growing up my Mother worked long hours which meant lots of frozen dinners or eating out. On Wednesdays, we had Chinese, pizza on Fridays and somewhere in-between we had my favorite, Scalloped Potatoes! I  just love anything with crispy edges and a gooey middle – yum!

These homemade Scalloped Potatoes, which I also share on Mother Magazine this month, take me back – way back. Plus they’re dairy-free and gluten-free. Hope you guys like them as much as we do.

Ingredients

4 large potatoes (2 sweet potatoes, 2 white potatoes)

3 tablespoons vegan butter (or ghee if not vegan)

2-3 garlic cloves, minced

1 small onion, diced

3 tablespoons gluten-free all-purpose flour

2 cups unsweetened almond milk

Sea salt and black pepper to taste

Chopped fresh scallions

Instructions

  1. Preheat oven to 400 degrees F.
  2. Peel and slice potatoes then place them in a large bowl of water to prevent from turning brown. Set aside.
  3. Melt the butter in a saucepan over medium heat. Add the garlic and onion and sauté until soft and translucent, 7-10min.
  4. Slowly add the flour until a paste forms and coats the onions. Add the almond milk and combine.
  5. Raise the heat to medium-high and bring mixture to a boil. Lower the heat and stir frequently until mixture begins to thicken, 7-10min.
  6. Remove from heat and season with sea salt and black pepper.
  7. Pour some of the mixture into the bottom of a 10-inch baking dish or casserole dish.
  8. Layer the potatoes over the sauce and top with more sauce. Repeat until all of the potatoes and sauce are used, finishing with a layer of sauce.
  9. Bake until potatoes are fork tender and the top is lightly browned, 40-45min.
  10. Cheerfully remove from the oven and garnish with fresh scallions. Serve and enjoy!
Print Recipe
[ultimate-recipe id=”887″ template=”95″]

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Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

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