Dairy Free Scalloped Potatoes Food
DAIRY-FREE SCALLOPED POTATOES
This recipe is an adaption from the one in my book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.
Provided by Alisa Fleming
Categories Side
Time 1h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat your oven to 350ºF and grease a deep baking dish.
- Slice the potatoes very thin. A mandolin is very helpful here (I use this one).
- Toss the potato slices and onion together in a large bowl, and then spread in your prepared baking dish.
- Melt the buttery spread in a saucepan over medium-low heat. Whisk in the flour to make a thick paste. Whisk in the mayonnaise, and then slowly whisk in the broth or water to prevent any lumps. Add the salt and pepper.
- Increase the heat to medium, and cook, whisking constantly as it bubbles, until the mixture is thick, just a few minutes.
- Pour the sauce over the potatoes. Sprinkle the top with paprika or herbs.
- Bake for 90 minutes, or until the potatoes are fork tender and lightly browned on top.
DAIRY FREE SCALLOPED POTATOES
Comfort food at it's best. Dairy Free Scalloped Potatoes is covered with a homemade creamy white sauce and baked in a casserole. You'll be making it for years to come. Vegan too!
Provided by Ginny McMeans
Categories Side Dish
Time 1h50m
Number Of Ingredients 8
Steps:
- Peel and slice potatoes to measure 6 to 7 cups.
- Place in a large bowl of water as you go along slicing. This will keep the potatoes from turning brown.
- Melt the dairy free butter in a large saucepan.
- Add the flour and stir over medium-heat for a few minutes. Keep stirring so that it is all blended well.
- Pour in the dairy free milk.
- Bring to a low boil stirring often.
- After the sauce comes to a boil turn down the heat to medium and cook until it is smooth and thickens a bit. About 10 to 15 minutes. Add salt and pepper and stir.
- Layer the potatoes in a large 9" x 13" casserole dish, overlapping in a staggered type of style. This lets the sauce get down in between the nooks and crannies.
- Pour the sauce all over the top. Cover with a lid or foil.
- Bake at 350° for 30 minutes.
- Uncover and bake another 60 minutes.
- Remove from oven and sprinkle fresh herbs over the top.
- Let stand for 10 minutes. The sauce will thicken.
Nutrition Facts : ServingSize 1 cup, Calories 221 kcal, Carbohydrate 31 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 665 mg, Fiber 2 g
DAIRY-FREE SCALLOPED POTATOES
These are the best scalloped potatoes ever! No one will believe they're dairy-free. They're so creamy!
Provided by A Happy Harvest
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with nonstick cooking spray.
- Layer potatoes and onions in the prepared baking dishes, seasoning each layer with salt and pepper.
- Melt non-dairy butter in a medium saucepan over medium heat. Stir in flour until blended. Whisk in vegetable broth, stirring constantly, until sauce boils and thickens. Pour sauce over the potatoes and onions; sprinkle paprika over the top.
- Bake in the preheated oven until potatoes are tender and golden brown, about 50 minutes.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 33.5 g, Fat 4 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 1.1 g, Sodium 143.9 mg, Sugar 3 g
SCALLOPED POTATOES - DAIRY FREE
You will swear that it is dairy free and they will not believe you. You will show them the recipe and they will not believe you. It tastes so creamy and cheesy!
Provided by Mrsspeevs
Categories Potato
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the margarine, flour, chicken broth, mayonnaise, salt and pepper, whisking constantly until bubbly and thick.
- Slice the potatoes paper thin. You can use a mandolin for this.
- Mix the potatoes and onions and place in a deep oven-safe bowl.
- Pour the sauce over the potatoes.
- Sprinkle with paprika.
- Bake at 350°F for 1-1/2 hours.
Nutrition Facts : Calories 363.5, Fat 9.7, SaturatedFat 1.9, Cholesterol 2.5, Sodium 663.9, Carbohydrate 62.1, Fiber 7.2, Sugar 4, Protein 8.6
GLUTEN FREE, DAIRY FREE SCALLOPED POTATOES
These gluten free, dairy free Scalloped Potatoes are a much lighter version of the old classic side dish. You don't need the heavy cream and cheeses to make this delicious potato dish.
Provided by Jeanine Friesen
Categories Side Dish
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. In a greased 2 1/2 quart baking dish, layer the thinly sliced potatoes and onion. Repeat until you've used all the potatoes and onions, using potatoes as the last layer. In a saucepan over medium heat, heat the oil. Stir in the cornstarch until smooth. Gradually add the chicken broth, mayonnaise, salt and pepper. Cook and stir for 2 minutes or until thick and bubbly. Pour over the potatoes. Sprinkle with paprika or parsley (optional). Bake uncovered in the preheated oven for 50-55 minutes, or until a knife easily slides through all the potatoes when poked.
SCALLOPED POTATOES (GLUTEN FREE W/DAIRY FREE OPTION)
A Bette Hagman recipe. Next time I would cut the milk in half, as it seemed to make the sauce too runny. But everyone said, "This is really good!"
Provided by WI Cheesehead
Categories Ham
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Grease a 2 1/2-qt casserole.
- Peel and thinly slice potatoes and place in the casserole.
- Add the green onions and toss to mix, seasoning with salt and pepper. If using ham, add it in with the onions.
- Sauce: In a medium saucepan, place the margarine and the soup base, blended with the 1/4 C water. Add the chicken stock and bring to a boil over medium-high heat, stirring occasionally.
- This mixture will be as thick as canned cream soup. Add the milk and pour over the potatoes.
- Bake for 1 hour, or until the potatoes are tender.
- Au Gratin: Eliminate the ham, but add 1 C grated sharp cheddar cheese to the sauce before pouring it over the potatoes. If desired, top with 1/2 C buttered GF bread crumbs.
Nutrition Facts : Calories 327.7, Fat 9.1, SaturatedFat 2.9, Cholesterol 10.8, Sodium 223, Carbohydrate 53.4, Fiber 6.3, Sugar 3.7, Protein 9.7
DAIRY-FREE SCALLOPED POTATOES (GLUTEN-FREE)
Creamy and comforting dairy-free scalloped potatoes are baked in a delicious savory white sauce.
Provided by MamaShire
Categories Sides
Time 1h59m
Number Of Ingredients 2
Steps:
- Melt dairy-free buttery spread in a large skillet over medium heat. Then add chopped onion and cook until onions are translucent around 5 minutes, stirring frequently.
- Next stir in crushed garlic and cornstarch. Cook for 1-2 minutes until thickened.
- Continue to stir while slowly pouring in the almond milk and chicken broth.
- Cook the sauce for several minutes, stirring frequently until it thickens. Remove from heat and set aside.
- Peel and thinly slice the potatoes.
- Preheat oven to 350°. Spray a 9×13 casserole dish with cooking spray. Spread a small amount of white sauce in the bottom of the pan and then layer with a third of the sliced potatoes. Spoon about a third of the white sauce over the potatoes.
- Repeat 2 more layers of potatoes and sauce. Spread the last layer of sauce over the potatoes being sure to have them all covered.
- Cover baking dish tightly with aluminum foil, shiny side down, and place in the oven to bake for 45 minutes. Remove foil and bake another 45 minutes. Then broil for 3-4 minutes to get a golden top.
- Remove from oven.
- Optional: Sprinkle chopped parsley over the top.
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- Set aside the sliced potatoes in a large bowl. Preheat your oven to 400°F and spray a 9 x 13” casserole dish with cooking spray.
- Heat a large skillet over medium heat and add the ghee. Add the onions and cook for 2-3 minutes, until soft and fragrant, then add the garlic and continue to cook for another minute until soft, careful not to burn. Whisk in the tapioca or arrowroot flour and cooking, stirring, another minute.
- While stirring, pour in the milk or creamer, then add the mustard, nutritional yeast (for Whole30) salt, pepper, and thyme. Stir to fully combine and cook until thickened, removing from heat just before the sauce comes to a boil.
PALEO DAUPHINOISE POTATOES (VEGAN AND DAIRY FREE)
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- To start, preheat the oven to 350f and prepare the cashews by putting them in a small bowl and covering with boiling water.
- Once the cashews have had 5 minutes or so to soak, drain off the water and add them to a blender or food processor along with the broth, salt and spices. Blend until the sauce is creamy, stopping to scrape the sides as needed.
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- 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.
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- Preheat the oven to 400 degrees. Peel and cut the potatoes into thin slices. Cover the bottom of a greased 9 by 7 casserole dish with a layer of potatoes. Dice the onion into small pieces. Add 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 cup diced onions, 1 teaspoon of nutritional yeast and 1.5 Tablespoons of ghee on top of the potatoes. Repeat this step twice so that there are three layers of potatoes with salt, pepper, onions, nutritional yeast and ghee in between them. Add an additional layer of plain potatoes on top (for a total of 4 layers of potatoes).
- Add the coconut milk to the saucepan* and bring to just boiling. Add the arrowroot and whisk often until it becomes a thick consistency (about 2 minutes). Pour the coconut milk mixture over the potatoes in the casserole dish. Cover with foil and bake at 400 degrees for 30 minutes. Remove the foil and continue to cook for 30 minutes. Use a fork to check to see if the potatoes are soft enough. If the potatoes need more time, continue baking for 15 minutes. To get the crispy top, broil for 5 minutes.
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