Dairy-Free Classic Scalloped Potatoes
Indulge in the comforting layers of **Dairy-Free Classic Scalloped Potatoes**, a creamy and satisfying twist on a traditional favorite that's entirely plant-based. Perfectly tender russet potatoes are thinly sliced and smothered in a velvety sauce made from unsweetened almond milk, nutritional yeast, Dijon mustard, and fragrant fresh thyme—delivering all the richness you love without any dairy. With a hint of paprika for a golden, savory finish, this dish is a crowd-pleaser that's ideal for everything from family dinners to festive gatherings. Easy to prepare in just about 20 minutes of hands-on time, it’s baked to bubbling perfection in the oven for a wholesome, allergen-friendly side dish that pairs beautifully with nearly any main course.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 Garlic cloves
- 2.5 cups Unsweetened almond milk
- 3 tablespoons Nutritional yeast
- 2 tablespoons Cornstarch
- 1 teaspoon Dijon mustard
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with a small amount of olive oil.
Peel and thinly slice the potatoes into 1/8 inch rounds. Use a mandoline slicer for even slices, if available. Set aside.
Thinly slice the onion and mince the garlic cloves.
In a medium saucepan over medium heat, add olive oil and sauté the onions until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.
In a large mixing bowl, whisk together the almond milk, nutritional yeast, cornstarch, Dijon mustard, thyme leaves, salt, and black pepper until smooth.
Pour the almond milk mixture into the saucepan with the onions and garlic. Stir continuously until the sauce begins to thicken, about 5-7 minutes.
Layer half of the sliced potatoes in the prepared baking dish. Pour half of the thickened sauce over the potatoes, spreading evenly.
Layer the remaining potatoes on top and cover with the remaining sauce, ensuring all slices are well coated.
Sprinkle paprika over the top for color.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and continue baking for an additional 25-30 minutes, or until the potatoes are fully cooked and the top is golden brown.
Let cool for 10 minutes before serving. Garnish with extra thyme leaves if desired.
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2992 mg | 130% | |
| Total Carbohydrate | 242.9 g | 88% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 17.7 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1254 mg | 96% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5927 mg | 126% | |
*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.
