"Would you believe this dish is dairy-free? Truth!
Tonight I served up these Dairy Free “Cheesy” Scalloped Potatoes and knew it was about time I shared the recipe!
These potatoes are creamy, vegan, and way too good to not have a second serving of."
Scalloped Potato Gratin
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Recipe Intro From lunchesandlittles
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- Recipe Card
Prep time 15mins
Cook time 1hr
Serves or Makes: 8-10
Recipe Card
ingredients
- 9 large washed, peeled, and thinly sliced potatoes
- 1 large yellow onion, finely chopped
- 1/3 cup non-dairy butter
- 1 1/2 cups vegan vegetable broth
- 1 cup non-dairy milk
- 1/2 cup dairy-free cheese shreds
- 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/4 cup Chopped green onion
- Optional: paprika, parsley and/or other seasonings to taste.
Method
Step 1
Grease a 2 quart (or larger) oven-safe casserole dish with oil or cooking spray.
Step 2
Layer the thinly sliced potatoes and onions in the dish (alternating) and season with salt and pepper between each layer.
Step 3
Meanwhile, in a medium-sized saucepan melt the butter. Then, stir in flour and whisk until well-combined.
Step 4
Next, whisk in vegetable broth, garlic powder, milk and cheese shreds. Whisk until well-combined.
Step 5
Pour your "cheese" sauce over the potatoes. Then, sprinkle with salt, pepper, and other seasonings, as desired.
Step 6
Bake uncovered at 350℉ for 60 minutes, or until bubbly, and lightly browned on top.
Step 7
Remove from oven, and allow to slightly cool.
Step 8
Top with green onions, and serve immediately.