Dairy-Free Classic Potato Bake
Indulge in the comforting flavors of a 'Dairy-Free Classic Potato Bake,' a rich and creamy alternative to traditional potato casseroles that's perfect for those seeking a plant-based, allergen-friendly option. Featuring tender russet potatoes layered with a velvety sauce crafted from unsweetened almond milk, nutritional yeast for cheesy notes, and a hint of dijon mustard, this recipe delivers bold flavor without any dairy. Enhanced with garlic, onion, and aromatic dried thyme, this potato bake strikes the perfect balance between hearty and wholesome. With a golden, bubbling finish and fresh parsley garnish, it's a crowd-pleasing side dish that's ideal for holiday spreads, potlucks, or weeknight meals. Ready in just 20 minutes of prep time and baked to perfection, this recipe is as easy as it is delicious!
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 2 cups unsweetened almond milk
- 3 tablespoons olive oil
- 3 large garlic cloves
- 1 large onion
- 1 cup nutritional yeast
- 2 tablespoons cornstarch
- 1 tablespoon dijon mustard
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the russet potatoes into 1/8-inch thick rounds. Set aside.
Mince the garlic cloves and finely chop the onion.
In a large saucepan over medium heat, warm 2 tablespoons of olive oil. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Whisk in the almond milk, nutritional yeast, cornstarch, dijon mustard, dried thyme, ground black pepper, and salt. Bring the mixture to a simmer, stirring constantly until slightly thickened, about 5 minutes.
Lightly grease a 9x13-inch baking dish with the remaining tablespoon of olive oil.
Layer half of the sliced potatoes in the baking dish, overlapping them slightly. Pour half of the almond milk mixture over the potatoes. Repeat with the remaining potatoes and almond milk mixture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
Remove from the oven and let the potato bake rest for 10 minutes before serving.
Garnish with chopped fresh parsley before serving for a burst of color and flavor.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3175 mg | 138% | |
| Total Carbohydrate | 279.7 g | 102% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 21.6 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1098 mg | 84% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 6796 mg | 145% | |
*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.
