Gluten Free Scalloped Potatoes Dairy Free Vegan Option Recipes

EASY VEGAN SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (176 C). Heat a large rimmed, oven-safe cast-iron (or metal) skillet over medium heat. We used a 10-inch cast-iron and found it to be perfect for this recipe.
• Once skillet is hot, add olive oil, garlic, salt, and pepper. Sauté for 1-2 minutes, stirring frequently, until just lightly golden brown.
• Add cornstarch or arrowroot and whisk to incorporate. Cook for 1 minute.
• Add almond milk a little at a time, whisking to incorporate. Be sure not to flood pan. Whisk and go slowly to prevent clumps from forming. Continue until all of the almond milk has been added. Then add vegetable broth. Whisk to incorporate.
• Reduce heat to low. Let simmer for 4-5 minutes to thicken, whisking frequently.
• Turn off heat and remove skillet from burner. Transfer sauce to blender and add nutmeg, a pinch more salt, pepper, and nutritional yeast.
• Blend on high until creamy and smooth. Taste and adjust seasonings as needed, adding more nutmeg, salt, pepper, or nutritional yeast to taste. Mixture should be very cheesy and savory to season the potatoes well, so don't be timid.
• Lightly rinse out skillet (or grab a similar size baking dish) and generously grease with oil or vegan butter all the way up the sides. Lay down half the sliced potatoes and season with salt and pepper. Toss to coat. Then lay flat and sprinkle on 2 Tbsp (10 g) vegan parmesan cheese (amount as original recipe is written // use half of total if altering batch size). Add remaining potatoes, season with a bit more salt and pepper, and loosely toss.
• Pour sauce over the potatoes and add remaining 2 Tbsp (10 g) vegan parmesan cheese (amount as original recipe is written // use half of total if altering batch size). 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.
• Cover with foil and bake on middle rack of oven for 20 minutes. Then remove foil and bake for another 40-45 minutes (a total of 1 hour - 1 hour 5 minutes). Potatoes are done when knife inserted into the potatoes comes out without effort and the top is golden brown and bubbly.
• Remove from oven and let cool for 10 minutes before serving. As an optional garnish, top with fresh parsley and a dash of paprika for extra color. Store leftovers covered in the refrigerator up to 2-3 days or in the freezer up to 1 month. Reheat in a hot oven and rehydrate with more almond milk as needed.

GLUTEN-FREE SCALLOPED POTATOES {DAIRY-FREE & VEGAN OPTION}

Steps:

• Pre-heat oven to 400°F. Grease a 9 x 13-inch baking dish with gluten-free cooking spray.
• In a medium saucepan, melt the butter over medium-high heat.
• Add the milk to the pan and whisk until combined with the butter.
• Whisk the gluten-free flour into the milk mixture.
• Add the salt, pepper, onion powder, garlic powder, and dried thyme to the cream sauce, stirring until combined.
• Add the broth to the pan, and whisk until combined. Cook for 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Remove from the heat, once the sauce has thickened.
• Spread half of the sliced potatoes in an even layer on the bottom of the greased pan.
• Top evenly with half of the cream sauce.
• Sprinkle the Parmesan cheese and 1 cup of the shredded cheddar cheese over the top of the first layer of potatoes and cream sauce.
• Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
• Cover the baking dish with aluminum foil and bake for 30 minutes.
• Remove the foil and bake uncovered for another 30 minutes, or until the potatoes are cooked through.
• Allow the potatoes to cool for a few minutes before serving. Serve warm.

GLUTEN-FREE & DAIRY-FREE SCALLOPED POTATOES

Steps:

• Preheat your oven to 425°F. Spray the inside of a 8-inch by 11-inch baking dish lightly with nonstick cooking spray and set aside.
• In a large skillet, heat the oil over medium heat. Add the sliced onions, thyme, and garlic and sauté for at least 5 minutes, or until the onions are softened and starting to brown.
• Remove the skillet from the heat and add the flour to the skillet, stirring well with the onion mixture.
• Grab your baking dish. Layer 1/3 of the sliced potatoes on the bottom of the dish. Use ½ of the onion mixture to cover the potatoes. Then repeat adding another 1/3 of the potatoes and the rest of the onion mixture on top. Top with the final 1/3 of the potatoes.
• In a large mixing bowl, combine the milk, yogurt, salt, pepper, and nutritional yeast. Stir to combine and then pour the mixture over the potato and onion layers in the baking dish. Press the potatoes down with your hands or a spatula so they are covered by the liquid.
• Sprinkle the top of your dish with smoked paprika. Cover the dish with foil and bake for 30 minutes at 425°F. After the first 30 minutes of baking, remove the foil and drop the temperature to 350°F for an additional 35 minutes, or until the tops of the potatoes have started to turn a golden brown.
• Carefully remove the baking dish from the oven and let it cool for a few minutes before serving.