Dairy-Free Smothered Potatoes
Transform your comfort food game with Dairy-Free Smothered Potatoes, a creamy, plant-based twist on a classic side dish. This irresistible recipe features tender Yukon Gold potatoes layered with a savory, velvety sauce made from coconut milk, nutritional yeast, and a touch of smoked paprika for bold flavor. The addition of sautéed onions and garlic elevates this dish to a hearty delight while remaining completely free of dairy. Perfect for weeknight dinners or holiday gatherings, these smothered potatoes are baked to perfection and finished with a sprinkle of fresh parsley for a pop of color and freshness. With simple ingredients, allergen-friendly swaps, and easy prep, this satisfying side dish is a crowd-pleasing winner that packs big flavor while meeting your dietary needs.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 large Garlic cloves
- 2 cups Vegetable broth
- 1 cup Coconut milk
- 3 tablespoons Nutritional yeast
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Wash and thinly slice the Yukon Gold potatoes into approximately 1/4-inch slices. Set aside.
In a large skillet, heat olive oil over medium heat.
Peel and thinly slice the yellow onion, add to the skillet, and sauté for 5-7 minutes until translucent.
Mince the garlic cloves and add to the skillet. Cook for an additional 1-2 minutes until fragrant.
Add the vegetable broth, coconut milk, and nutritional yeast to the skillet. Stir well to combine.
In a small bowl, mix the cornstarch with two tablespoons of water to make a slurry, then pour it into the skillet. Stir continuously until the sauce thickens.
Season the sauce with salt, black pepper, and smoked paprika.
Layer half of the sliced potatoes in a baking dish. Pour half of the sauce over the potatoes, ensuring they are well coated.
Repeat with the remaining potato slices and the rest of the sauce.
Cover the baking dish with aluminum foil and place in the preheated oven.
Bake for 35-40 minutes or until the potatoes are tender when pierced with a fork.
Remove foil and place under the broiler for 3-5 minutes if you prefer a slightly golden topping.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3602 mg | 157% | |
| Total Carbohydrate | 233.2 g | 85% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 35.8 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 5106 mg | 109% | |
*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.
