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Vegan Scalloped Potatoes

Trust me, they are really good!


The 10 lb bag of potatoes I bought for Thanksgiving went a long way. So I need another potato recipe this week. And I am doing the #SHRED10 this week, so it had to be clean eating too.


Now, I'm not a fan of simply substituting everything you would have eaten when doing a detox. Part of the point is to actually begin building better habits. Being red-headed and stubborn, I also need to set myself up for a win with some yummy treats. ENTER: scalloped potatoes.


I admit before this recipe I had never made scalloped potatoes from scratch. It had always been a box meal kind of think in college. So, I was pleasantly surprised how easy it is. However, it bakes for 90 minutes, so this is not a weeknight meal unless you can get started early.


The best part of this recipe is that everyone ate it. The daughter whose favorite food is cheeseburgers. The daughter who is pescatarian. And the hubby that grew up eating hamburger helper. We all ate it and enjoyed. That's a win in this mama's book any day.


SCALLOPED POTATOES

2 Tbsp. olive oil or vegan butter

½ cup onion, chopped

2 cloves of garlic, minced

3 Tbsp. tapioca flour, potato starch, or gluten-free flour 1/3 cup nutritional yeast

1 tsp. salt

¼ tsp. pepper

2½ cups non-dairy milk

6 large Yukon Gold potatoes, peeled and thinly sliced (Use a mandolin if you have one.)

1 Tbsp. fresh thyme, chives, or herb of choice

2 Tbsp. vegan buttery spread (optional)


1. Preheat oven to 350 °F.

2. Place the oil/butter in a saucepan and melt over medium heat. Add the chopped onion and garlic. Cook for about 5 minutes until softened.

3. Stir in the flour and nutritional yeast. Add 1¼ cups of the milk and stir well. Use a whisk to break up the flour if necessary.

4. Add the rest of the remaining 1¼ cups of milk, and turn the heat to medium high. Cook while stirring constantly for a minute or two to allow the sauce to thicken. Season with salt and pepper.

5. Place the thinly sliced potatoes in a casserole dish. (Optional: Spread 2 Tbsp. vegan buttery spread evenly over the top.) Pour the sauce over the top.

6. Cover the dish and bake for 30 minutes. Remove the cover and continue to bake for one hour and 10 minutes. Before serving, sprinkle with fresh thyme, chives, or herb of choice.

Makes approximately 6-8 servings.


This made so much food that I sent a big serving home with my mom, had some for lunch yesterday and have another serving still to enjoy. So yes, slicing the potatoes takes some time, but if you have a mandolin, is sure is therapeutic. And a food processor would do the job too. I put the potatoes in water to keep them from turning brown until I get everything ready.


I have garlic chives on my tower garden so the garnish was easy and kicked up my presentation points a bit.


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If you try the recipe, drop me a comment and let me know how it goes!

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