Feasting With FARE: Scalloped Potatoes
By Lori Dziuba
Creamy, smooth and tender scalloped potatoes made without dairy – amazing. These can make an everyday meal feel special. Add this to your holiday feast menu for a side dish everyone can enjoy. Nothing can precisely replace real cheese, but wow, the sauce used in this recipe is delicious! No one will miss the cheese.
- 5 cups sliced potatoes
- 2 cups dairy-free milk, plain unsweetened*
- 1 cup chicken broth
- 1/3 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
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- ¼ cup cornstarch
- ¼ cup cold water
- Peel and thinly slice the potatoes – using the fine slice blade on a food processor makes very quick work of this.
- Submerge your potato slices in a bowl of cold water to prevent oxidation.
- Preheat the oven to 425 F, lightly oil a casserole dish, approximately 9x11.
- In a medium pot, whisk together the milk, chicken broth, nutritional yeast, and spices. Bring the sauce mixture to a simmer, stirring frequently.
- In a small bowl, mix together the cornstarch and cold water until there are no clumps.
- Pour the cornstarch slurry into the simmering sauce and whisk well. When thickened, remove the pot from heat.
- Drain the potatoes. Layer half in the casserole dish; pour half the sauce over the potatoes. Continue to layer the remaining potatoes and sauce.
- Cover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 15-20 minutes – or until the potatoes are fork tender.