Description
Creamy, cheesy Scalloped Potatoes made with plant-based cheese and natural ingredients create a comforting, cozy dish perfect for any occasion. Tender, thinly sliced potatoes baked in a velvety sauce with subtle warming spices provide a rich and satisfying meal that is both plant-based and gluten free.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
Sauce
- 3 tablespoons plant-based butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose or gluten-free flour
- 2 1/2 cups plant-based milk
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1/4 teaspoon nutmeg
- 1 teaspoon natural gelling agent
Cheese and Seasoning
- 1 1/2 cups shredded plant-based cheese
- 1 teaspoon fresh thyme leaves
- Salt, to taste
- Black pepper, to taste
Optional Variations
- Fresh spinach leaves, for layering
- Smoked paprika, for sprinkling
- Crispy vegan bacon bits
- Sautéed mushrooms with rosemary or sage
- Cashew cream sauce (to replace part of plant-based milk)
Instructions
- Prepare the Potatoes: Wash and peel the potatoes. Using a mandoline or sharp knife, slice them evenly into thin rounds about 1/8 inch thick. Uniform slices ensure even cooking and smooth layering.
- Make the Creamy Sauce: In a saucepan, melt the plant-based butter over medium heat. Add finely chopped onion and minced garlic, cooking gently until soft and fragrant. Stir in the flour to form a roux and cook for about one minute to eliminate the raw flour taste. Gradually whisk in plant-based milk, vegetarian Worcestershire sauce (natural), and nutmeg. Add the natural gelling agent and let the sauce simmer until it reaches a velvety smooth texture.
- Layer the Potatoes and Sauce: Butter a baking dish and arrange a layer of potato slices, slightly overlapping. Pour a generous coating of the creamy sauce over the potatoes and sprinkle with shredded plant-based cheese and fresh thyme leaves. Repeat layering until all ingredients are used, finishing with a thick layer of cheese on top.
- Bake Until Golden and Bubbling: Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 45 minutes. Remove the foil and continue baking for another 15 minutes or until the top is golden brown and the sauce bubbles around the edges. Let the dish rest briefly before serving to allow the flavors to settle.
Notes
- Slice potatoes uniformly to ensure even cooking and neat layers.
- Bake at moderate temperature to keep potatoes tender without drying.
- Allow the dish to rest before serving to help the sauce set for clean slices.
- Use fresh herbs like thyme or rosemary to enhance aroma and flavor.
- Try different plant-based cheese varieties to find your favorite melt and taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: scalloped potatoes, plant-based cheese, creamy potatoes, gluten free, vegan potatoes, comfort food
