Cheeseless Scalloped Potatoes
Indulge in the comforting layers of rich, creamy "Cheeseless Scalloped Potatoes," a delightful vegan twist on a classic favorite. Thinly sliced Russet potatoes are enveloped in a luscious, dairy-free sauce made with unsweetened plant-based milk and vegetable broth, thickened to perfection with a savory blend of garlic, onions, thyme, and smoked paprika. This bake-not-boil approach creates tender, golden-topped potatoes that are both satisfying and light. Ideal for vegans, dairy-free eaters, or anyone looking to try a wholesome spin on a beloved recipe, this dish is perfect as a side for family dinners or holiday feasts. Garnish with fresh parsley for a pop of color, and watch it disappear from the table!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups Unsweetened plant-based milk (almond, oat, or soy)
- 1 cup Vegetable broth
- 3 tablespoons All-purpose flour
- 3 tablespoons Vegan butter or margarine
- 3 Garlic cloves, minced
- 1 small Onion, finely chopped
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a small amount of vegan butter or cooking spray.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a mandoline slicer or a sharp knife. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the vegan butter over medium heat. Add the minced garlic and chopped onion, sautéing until softened and fragrant, about 3-4 minutes.
Sprinkle the flour over the onion and garlic mixture. Stir well and cook for 1-2 minutes to remove the raw flour taste.
Whisk in the unsweetened plant-based milk and vegetable broth slowly, ensuring no lumps form. Continue stirring until the sauce thickens, about 5-7 minutes.
Stir in the dried thyme, smoked paprika, salt, and black pepper. Taste and adjust seasoning if needed.
Drain the sliced potatoes and pat them dry with a clean towel. Arrange one-third of the potato slices in an even layer at the bottom of the prepared baking dish.
Pour one-third of the sauce over the potatoes, spreading it evenly. Repeat with two more layers of potatoes and sauce, finishing with the sauce on top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for another 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the dish sit for 10 minutes before serving to allow the sauce to set. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 527 mg | 23% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.0 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 188 mg | 14% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1162 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
