Scalloped Potatoes Recipe - Vegan & Dairy-Free

Potatoes: Thinly sliced to ensure even cooking and a tender texture.

Onions: Chopped and cooked until translucent to add sweetness and depth of flavor.

Almond milk: Unsweetened and used as a dairy-free alternative to create a creamy sauce.

Nutritional yeast: Adds a cheesy flavor without using any dairy products.

All-purpose flour: Helps to thicken the sauce and create a smooth consistency.

Olive oil: Used for sautéing the onions and adding richness to the dish.

Garlic powder: Provides a subtle garlic flavor that complements the other ingredients.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and balances the flavors.

When making the sauce, ensure you add the flour to the olive oil and onions gradually and stir continuously to create a smooth roux. This helps to avoid any lumps and ensures a creamy texture for your scalloped potatoes.

• thinly sliced potatoes - Substitute with thinly sliced sweet potatoes: Sweet potatoes provide a slightly different flavor and a boost of nutrients.

• chopped onions - Substitute with chopped leeks: Leeks offer a milder onion flavor and add a unique twist to the dish.

• unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a good alternative.

• nutritional yeast - Substitute with miso paste: Miso paste adds a savory umami flavor, though it will change the texture slightly.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the sauce similarly to flour and is also gluten-free.

• olive oil - Substitute with coconut oil: Coconut oil can provide a rich texture and a subtle flavor that complements the dish.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic offers a more robust flavor and aroma compared to garlic powder.

• salt - Substitute with tamari: Tamari adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the scalloped potatoes to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled potatoes to an airtight container. If you don't have one, you can use a baking dish covered tightly with plastic wrap or aluminum foil.
• Store the container in the refrigerator. The scalloped potatoes will keep well for up to 4-5 days.
• For freezing, portion the scalloped potatoes into individual servings. This makes it easier to reheat only what you need.
• Wrap each portion tightly with plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, thaw the scalloped potatoes in the refrigerator overnight. This gradual thawing helps maintain the texture.
• Reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also use a microwave, but the oven will give a better texture.
• If the potatoes seem dry after reheating, add a splash of unsweetened almond milk before reheating to restore some moisture.

• Preheat your oven to 350°F (175°C). Place the leftover scalloped potatoes in an oven-safe dish. Cover with aluminum foil to retain moisture and bake for about 20-25 minutes, or until heated through.

• For a quicker method, use a microwave. Transfer the potatoes to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you prefer a crispy top, use a broiler. First, reheat the scalloped potatoes in the microwave or oven as described above. Then, place the dish under the broiler for 2-3 minutes, watching closely to avoid burning, until the top is golden and crispy.

• For stovetop reheating, place the potatoes in a non-stick skillet over medium-low heat. Add a splash of almond milk or vegetable broth to prevent sticking. Cover and heat for about 10 minutes, stirring occasionally, until warmed through.

• Oven: Used to bake the scalloped potatoes at a consistent temperature of 375°F (190°C).

• Saucepan: Essential for cooking the onions and creating the creamy sauce.

• Baking dish: Holds the layered potatoes and sauce while baking.

• Aluminum foil: Covers the baking dish to ensure even cooking and prevent the top from browning too quickly.

• Knife: Used to chop the onions and slice the potatoes thinly.

• Cutting board: Provides a safe and stable surface for chopping onions and slicing potatoes.

• Measuring cups: Ensures accurate measurement of ingredients like almond milk and nutritional yeast.

• Measuring spoons: Used to measure smaller quantities of ingredients like flour, garlic powder, salt, and black pepper.

• Wooden spoon: Ideal for stirring the sauce to prevent lumps and ensure even cooking.

• Mixing bowl: Can be used to hold the sliced potatoes temporarily before layering them in the baking dish.

• Whisk: Helps in blending the flour into the olive oil and almond milk to create a smooth sauce.

• Oven mitts: Protects your hands when handling the hot baking dish and aluminum foil.

Pre-slice potatoes: Use a mandoline slicer to quickly and evenly slice the potatoes.

Pre-cook onions: Cook chopped onions in advance and store them in the fridge.

Measure ingredients: Measure out all ingredients before starting to streamline the process.

Use a whisk: Stir the almond milk and flour mixture with a whisk to avoid lumps.

Layer efficiently: Arrange the potato slices in the baking dish in a single layer to ensure even cooking.