Scalloped Potatoes with Almond Milk Recipe
These scalloped potatoes with almond milk are the perfect gluten-free, vegan side dish for the holidays. They're easy to make, creamy, and delicious.
Servings: 8
Calories: 186kcal
Ingredients
- 7 cups peeled and thinly sliced white or yellow potatoes
- 3 cups unsweetened almond milk (or substitute your preferred plant-based milk)
- 1/4 cup nutritional yeast
- 2 tablespoons arrowroot starch
- 1 1/2 tablespoons chopped garlic
- 1 tablespoon oil (to grease the pan)
- 1 1/2 teaspoons salt
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- Optional: garnish with finely chopped fresh chives
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a large mixing bowl, add the almond milk, nutritional yeast, arrowroot starch, chopped garlic, onion powder, salt, pepper, and thyme, then whisk well.
- Peel then thinly slice the potatoes (approximately 1/8 inch is perfect). You can slice them by hand or use a mandolin or food processor.
- Use the oil to grease a large baking dish (I used a 9 x 13 inch rectangular dish, but any shape dish of a similar size will work).
- Layer the potato slices evenly in the baking dish, then pour the almond milk mixture overtop.
- Cover the baking dish with aluminum foil, then bake for 1 hour.
- Remove the aluminium foil then continue to bake for an additional 15 minutes, uncovered.
- Let rest for 5-10 minutes, then garnish with chopped fresh chives (optional) before serving.
Notes
- Optional additions: add 1 tablespoon each of chopped fresh herbs such as sage, parsley, or basil if desired. Or top this dish with shredded dairy-free cheese before baking.
- Store in an airtight container in the fridge for up to five days, then reheat in the oven or microwave.
Nutrition
Calories: 186kcal | Carbohydrates: 36g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 569mg | Potassium: 807mg | Fiber: 5g | Sugar: 2g | Vitamin C: 37mg | Calcium: 137mg | Iron: 2mg