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
SKINNY SCALLOPED POTATOES
Steps:
- Preheat your oven to 350 degrees F. Spray a 1 quart casserole dish with cooking spray.
- Melt butter in a saucepan over medium heat. Gradually add in flour, whisking until smooth.
- Slowly add almond milk, continuing to whisk.
- Add minced garlic, salt and cayenne pepper. Continue to cook, whisking frequently, until smooth and boiling.
- Remove from heat and add 1 cup of the shredded cheese to saucepan. Whisk until smooth.
- Layer 1/2 of the sliced potatoes in the bottom of casserole dish.
- Pour 1/2 of the cheese sauce over potatoes. Repeat with the remaining potatoes and cheese sauce.
- Sprinkle the remaining 1/2 cup cheese on top.
- Bake uncovered for 1 hour or until potatoes are tender.
SAVORY SCALLOPED POTATOES
This savory side dish is cheesy and creamy, perfect for a potluck or a weeknight family dinner. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Original.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut).
- In a saucepan, melt butter on medium heat. Add in flour and whisk until smooth. Add bay leaf and begin to add the Almond Breeze while constantly stirring with a whisk. Add garlic, nutmeg, and thyme. Mix in Parmesan cheese and vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.
- Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray.
- Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze mixture over the the potatoes. Repeat the process until you have a second layer. Spread the Cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 21.6 g, Cholesterol 30.7 mg, Fat 11.4 g, Fiber 1.9 g, Protein 8 g, SaturatedFat 6.7 g, Sodium 286.6 mg, Sugar 0.3 g
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