Vegan Scalloped Potatoes
I have always loved scalloped potatoes; my mother makes a wonderful traditional version that was my favorite feel-good dinner as a kid. Even as an adult, this is the dinner I request from my mother most. These days I ask her to leave out the ham and substitute a plant-based milk, but it’s still my definition of comfort food. Thanks, Mom!
Reprinted fromThe PlantPure Kitchen Cookbook (BenBella Books, 2017).
What You'll Need
2½ cups unsweetened plant-based milk
2 tsp lemon juice
1 tsp Dijon mustard
¾ cup whole wheat flour
3 Tbsp nutritional yeast flakes
1 tsp garlic powder
1 tsp onion powder
½ tsp ground turmeric
¾ tsp sea salt
½ tsp black pepper
2 pounds russet potatoes (about 6 medium), peeled and cut into ¼-inch-thick slices
2 onions, cut into ¼-inch-thick slices
½ cup chopped fresh parsley
¼ tsp smoked paprika
How to Make It
1 Preheat the oven to 375 degrees F. Line a 9x13-inch baking dish with parchment paper.
2 Combine all the sauce ingredients in a blender and puree until smooth.
3 Arrange half of the potato slices and half of the onion slices in an overlapping layer in the prepared baking dish. Sprinkle with the parsley, and then pour half of the milk sauce over the potatoes and onions. Repeat with the remaining potatoes, onions, parsley, and sauce. Sprinkle the paprika over the top.
4 Cover the dish with aluminum foil and bake for 30 minutes. Uncover and cook for 15 more minutes, or until the top is golden and bubbly. Serve warm.
If you have a mandoline, that will allow you to get perfectly uniform potato slices.
You can parboil the potato slices for 10–12 minutes before assembly in order to reduce the baking time.
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