Dairy Free Scalloped Potatoes
I made this recipe for a mother’s day dinner party over the weekend but wasn’t able to get the recipe up before now! Though this would be a great side dish for any Father’s Day meals you might be making next month! I know my dad loves his potatoes (more than my mom, honestly). I mentioned on social media a couple of days ago that I’ve been feeling a bit burned out lately between a significant increase in my job responsibility and an increase in blogging opportunities as well! If you’ve never run a blog before, it’s not easy! Especially if you’re really looking to make something of it! I love blogging and sharing with all of you my health journey and some fabulous recipes but it’s definitely time-consuming sometimes!
I took a step back this past week or so and did very little cooking or recipe development over the weekend. Since it was a holiday weekend, I had more social engagements than I normally do and not enough hours to cook and photograph the 3-4 new recipes I usually do over my weekends. This dish was really the only thing I cooked all weekend! So, I hope you like it!
Scalloped potatoes can be hard to make. It’s a delicate balance between finding the right amount of sauce where the potatoes aren’t dry by the time you’ve finished baking them and not too soupy and your potatoes are mush. I’m still tweaking but this recipe was pretty close! Next time though, I won’t fill my baking dish so much because the sauce bubbled over and made a mess on the bottom of my oven, again. That tends to happen regularly for me. Everything I bake just oozes all over my oven! I can’t tell you how many times I’ve had to clean my oven lately! That, and my microwave. It’s always a mess too. I need to learn to cover stuff before microwaving!!!
My younger brother is a chef and for Mother’s Day, he came went over our parents house and cooked a fabulous meal for our mom! My contribution was the potatoes. That’s it. He did everything else 🙂 I was lazy and didn’t want to have to cook and clean up so I took my mom out for dinner last night. Let someone else do the work!! But since my brother wanted to cook for her, I compromised and contributed one thing to the meal. Granted, it was pretty simple to put together. Just slice the potatoes, make a cream sauce, pour it over said potatoes, and bake for 90 minutes. Presto! One side dish coming up with about 10 minutes of actual cooking! So, if you’re looking for an easy side dish, give this one a try! You won’t be sorry!
- 6-8 large Russet potatoes, sliced thinly
- 1 medium onion, minced
- 2 T minced garlic
- 2-3 T olive oil
- 1 C dairy-free cheese shreds (I used Daiya's cheddar)
- 2 C almond milk (I used Califia Farms)
- 2 T tapioca starch or arrowroot
- 2 scallions, chopped
- Salt and Pepper, to taste
- Preheat oven to 375 degrees. Spray a large baking dish with cooking spray. Set aside.
- Thinly slice the potatoes and place in a large mixing bowl. Add onions and garlic to potatoes. Pour olive oil over the top and toss to coat.
- In a medium saucepan, heat olive oil over medium heat. Add tapioca starch to form a roux.
- Add almond milk slowly to roux and heat over medium-heat until slightly bubbling and the sauce has thickened. Add cheese and salt and pepper to sauce and heat till cheese melts.
- Place a layer of potatoes in baking dish and pour sauce over potatoes. Repeat layering with the rest of the potatoes and sauce. Sprinkle with additional cheese and scallions. Cover with tin foil and bake in oven for 1 hour. Remove tin foil and allow to make an additional 30 minutes or until potatoes are soft and cheese is golden brown. Remove from oven and sprinkle with additional scallions, if desired.