Vegan Scalloped Potatoes

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Vegan Scalloped Potatoes

These vegan scalloped potatoes are perfect for any special meal. They are buttery, thick and slightly creamy. They have an amazingly rich flavor that goes great with any type of meat or veggie.

Prep Time24

Cook Time35

Total Time59

Course: Side Dish

Cuisine: American

Servings: people

Calories: 311kcal

Author: Emily Meyer | Eat or Drink

Ingredients

2 - 3 pounds potatoes
1/4 cup dairy free butter
6 tablespoons Gluten Free Basic Flour Blend
1 teaspoon salt
1 teaspoon pepper
1 tablespoon nutritional yeast - optional
1 1/4 cups dairy free milk

Instructions

Preheat your oven to 425°F.
Slice your potatoes into circles that are about 1/4 of an inch thick. Put the first layer of potatoes into your baking dish. You want them slightly overlapping so that there are no large holes.
Put about 1/4 of your butter, flour, salt, and pepper onto the first layer of potatoes. Then put another layer of potatoes on top of that and repeat. Continue until your pan is full.
On top of the final layer of potatoes, only put on the butter, salt, pepper, and nutritional yeast. No more flour on the top. Then pour on your milk.
Bake in the center of your oven for about 25 - 40 minutes or until the top layer of potatoes is slightly brown and a butter knife can easily be inserted into all layers of potatoes.

Notes

Brands I used:

- - Dairy Free Butter: Earth Balance Soy Free spread
  - Dairy Free Milk: Unsweetened Plain Great Value Almond Milk *MAKE SURE YOU DON'T GET SWEETENED VANILLA*
  - Gluten Free Flour: Bob's Red Mill Organic Brown Rice Flour
  - Nutritional Yeast: Bragg Premium Nutritional Yeast Seasoning

Note: When you pour on the milk, please note that it only needs to cover about 3/4 of the potatoes. It should not drench the entire pan. Depending on the size and shape of your baking dish you may need slightly less or slightly more milk.

Nutrition