Easy Gluten Free Scalloped Potatoes | Vegan
Loaded with creamy golden potatoes, vegan cheese sauce, and tons of flavor, these gluten free scalloped potatoes are an easy, delicious, make-ahead dish.
Servings: 6 people
Ingredients
- 3 lbs yukon gold potatoes
- 2 tbsp ghee or vegan butter
- 3 cloves minced garlic
- 1 cup full fat coconut milk
- 1 cup chicken broth sub veggie broth for vegan
- 1 tsp sea salt
- 1 tbsp chopped parsley for garnish - optional
"cheese" sauce
- ½ cup raw, unsalted cashews
- ¾ cup water
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 2 tsp onion powder
- ½ tsp sea salt
Instructions
- Preheat your oven to 375. Lightly grease a 9x12-inch baking dish.
- Cut your potatoes into ⅛ inch thick rounds. I didn't peel them first, but you can if you want to. You can cut the potatoes using a mandolin, or a knife. Add them to a large bowl.
- Add all of the "cheese" sauce ingredients (cashews, water, lemon juice, nutritional yeast, ½ tsp salt, 2 tsp onion powder) into a high powered blender.*
- Blend on high for 30 seconds or until the sauce is very creamy and no cashew chunks remain. Set the sauce aside.
- Heat the ghee in a large skillet over medium heat. Add the minced garlic and stir for 1-2 minutes until fragrant.
- Add in the coconut milk, chicken broth, "cheese" sauce, and additional 1 tsp sea salt. Whisk well over medium heat for a few minutes until the sauce bubbles and begins to thicken.
- Layer ⅓ of the potato slices on the bottom of the casserole dish. Pour ⅓ of the sauce over top of the potatoes and use a spatula to spread it out evenly. Repeat this two more times until you have used up all of the potatoes and the sauce.
- Cover the dish with foil and bake the potatoes for 30 minutes. Remove the foil, then bake for an additional 30-35 minutes until the casserole is bubbly and browned on top.
- Serve with chopped fresh parsley. Enjoy!
Notes
Variations: Try adding some cooked ham, chicken, or turkey to make it a meal! You could also add in some peas or mushrooms (just sauté them with the ghee and garlic first for 5-7 mins before adding other ingredients) to get some additional veggies in.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Mandolin: You can use a mandolin if you have one, or just use a knife. Personally, I prefer to use a knife. Either way, you need to slice the potatoes until they are ⅛ inch thick or less.
No Blender: If you don't have a high-powered blender, I recommend soaking the cashews in hot water for at least 30 minutes.
Nutrition
Calories: 364kcal | Carbohydrates: 46g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 747mg | Potassium: 1184mg | Fiber: 6g | Sugar: 3g | Vitamin A: 62IU | Vitamin C: 50mg | Calcium: 48mg | Iron: 4mg