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Scalloped Potatoes

Scalloped Potatoes

This classic comfort dish brings warmth to any dinner table with its delicate layers and savory aroma. A plant-forward version of Scalloped Potatoes delivers pure indulgence without the heavy footprint.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3 pounds Yukon Gold or Russet potatoes, sliced into thin rounds
  • 1 large yellow onion, diced
  • 4 cloves fresh garlic, minced
  • 1/4 cup plant-based butter
  • 1/4 cup all-purpose flour
  • 1.5 cups low-sodium vegetable broth
  • 1.5 cups unsweetened oat or cashew milk
  • 2 tablespoons chopped thyme
  • 2 tablespoons chopped rosemary
  • 2 tablespoons nutritional yeast
  • Sea salt and freshly cracked black pepper, to taste
  • A tiny pinch of nutmeg

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with plant-based butter or olive oil.
  2. Wash and slice the potatoes into 1/8-inch thick rounds.
  3. In a medium saucepan, melt the plant-based butter over medium heat. Add the diced onion and cook until translucent. Stir in the minced garlic and cook for another minute.
  4. Whisk in the flour and cook for 2 minutes. Gradually pour in the vegetable broth and plant milk while whisking constantly until the sauce thickens.
  5. Stir in the nutritional yeast, fresh herbs, salt, pepper, and a pinch of nutmeg.
  6. Layer half of the potato slices in the baking dish and pour half of the sauce over them. Repeat with the remaining potatoes and sauce.
  7. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for another 20 to 30 minutes until the top is golden brown and bubbly.
  8. Let the dish sit for 10 minutes before serving.

Notes

Use Yukon Gold potatoes for a more decadent result. Save scraps for vegetable stock. Ensure potatoes are sliced uniformly for even cooking.