Scalloped Potatoes No Dairy Recipes

DAIRY-FREE SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with nonstick cooking spray.
• Layer potatoes and onions in the prepared baking dishes, seasoning each layer with salt and pepper.
• Melt non-dairy butter in a medium saucepan over medium heat. Stir in flour until blended. Whisk in vegetable broth, stirring constantly, until sauce boils and thickens. Pour sauce over the potatoes and onions; sprinkle paprika over the top.
• Bake in the preheated oven until potatoes are tender and golden brown, about 50 minutes.

DAIRY-FREE SCALLOPED POTATOES

Steps:

• Preheat your oven to 350ºF and grease a deep baking dish.
• Slice the potatoes very thin. A mandolin is very helpful here (I use this one).
• Toss the potato slices and onion together in a large bowl, and then spread in your prepared baking dish.
• Melt the buttery spread in a saucepan over medium-low heat. Whisk in the flour to make a thick paste. Whisk in the mayonnaise, and then slowly whisk in the broth or water to prevent any lumps. Add the salt and pepper.
• Increase the heat to medium, and cook, whisking constantly as it bubbles, until the mixture is thick, just a few minutes.
• Pour the sauce over the potatoes. Sprinkle the top with paprika or herbs.
• Bake for 90 minutes, or until the potatoes are fork tender and lightly browned on top.

SCALLOPED POTATOES (NO DAIRY!)

Steps:

• Preheat oven to 375 degrees.
• Lightly oil a shallow baking dish.
• Place a layer of the potatoes on the bottom, overlapping slightly.
• Sprinkle a layer of onions over the potatoes.
• Alternate layers, ending with potatoes.
• Combine flour, soymilk, salt and pepper, and whisk until smooth.
• Pour over potatoes and onions.
• Cover loosely with foil and bake 30 minutes.
• Remove the foil and bake another 15 minutes, or until top is light brown and potatoes are tender.

NEVER-FAIL SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

SCALLOPED POTATOES II

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt and pepper, 3 tablespoons flour, and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.
• Bake until the milk comes to a boil (check after 15 minutes), then reduce heat to 375 degrees F (190 degrees C) and bake until potatoes are tender, 45 to 60 minutes more.