Best 4 Dairy Free Scalloped Potatoes Recipes
Indulge in the creamy goodness of Dairy-Free Scalloped Potatoes, a delectable dish that caters to various dietary preferences without compromising on flavor. This recipe collection presents a diverse range of options, including classic, vegan, and gluten-free variations. Each recipe offers a unique twist on the traditional scalloped potatoes, ensuring there's something for everyone to enjoy. From the rich and cheesy flavors of the Classic Dairy-Free Scalloped Potatoes to the plant-based Vegan Scalloped Potatoes, this article provides a comprehensive guide to creating this comforting dish that's sure to impress family and friends. Whether you're looking for a hearty side dish or a flavorful main course, these Dairy-Free Scalloped Potato recipes have got you covered.
Here are our top 4 tried and tested recipes!
DAIRY-FREE SCALLOPED POTATOES
These are the best scalloped potatoes ever! No one will believe they're dairy-free. They're so creamy!
Provided by A Happy Harvest
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with nonstick cooking spray.
- Layer potatoes and onions in the prepared baking dishes, seasoning each layer with salt and pepper.
- Melt non-dairy butter in a medium saucepan over medium heat. Stir in flour until blended. Whisk in vegetable broth, stirring constantly, until sauce boils and thickens. Pour sauce over the potatoes and onions; sprinkle paprika over the top.
- Bake in the preheated oven until potatoes are tender and golden brown, about 50 minutes.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 33.5 g, Fat 4 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 1.1 g, Sodium 143.9 mg, Sugar 3 g
DAIRY-FREE SCALLOPED POTATOES
This recipe is an adaption from the one in my book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.
Provided by Alisa Fleming
Categories Side
Time 1h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat your oven to 350ºF and grease a deep baking dish.
- Slice the potatoes very thin. A mandolin is very helpful here (I use this one).
- Toss the potato slices and onion together in a large bowl, and then spread in your prepared baking dish.
- Melt the buttery spread in a saucepan over medium-low heat. Whisk in the flour to make a thick paste. Whisk in the mayonnaise, and then slowly whisk in the broth or water to prevent any lumps. Add the salt and pepper.
- Increase the heat to medium, and cook, whisking constantly as it bubbles, until the mixture is thick, just a few minutes.
- Pour the sauce over the potatoes. Sprinkle the top with paprika or herbs.
- Bake for 90 minutes, or until the potatoes are fork tender and lightly browned on top.
BEST EVER SCALLOPED POTATOES (NO DAIRY)
You won't miss the milk or creamed soups in this scalloped potatoes recipe at all. Make sure that the potatoes are thinly sliced. When I have served it nobody can believe there is no milk in it. Also, it can be easily be halved.
Provided by Pam Stewart
Categories Potatoes
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. In 2 shallow, well greased 2 Qt. Casserole dishes layer, Potatoes and Onions sprinkling with salt and pepper between each layer.
- 2. In a medium sauce pan melt Butter or Margarine over medium heat. Stir in flour until well blended. Wisk in chicken stock; cook stirring constantly until it boils and thickens.
- 3. Pour sauce over potatoe casserole and sprinkle with paprika to taste.
- 4. Bake uncovered at 350 degrees for about 50 minutes or until potatoes and tender and golden brown
SCALLOPED POTATOES - DAIRY FREE
You will swear that it is dairy free and they will not believe you. You will show them the recipe and they will not believe you. It tastes so creamy and cheesy!
Provided by Mrsspeevs
Categories Potato
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook the margarine, flour, chicken broth, mayonnaise, salt and pepper, whisking constantly until bubbly and thick.
- Slice the potatoes paper thin. You can use a mandolin for this.
- Mix the potatoes and onions and place in a deep oven-safe bowl.
- Pour the sauce over the potatoes.
- Sprinkle with paprika.
- Bake at 350°F for 1-1/2 hours.
Nutrition Facts : Calories 363.5, Fat 9.7, SaturatedFat 1.9, Cholesterol 2.5, Sodium 663.9, Carbohydrate 62.1, Fiber 7.2, Sugar 4, Protein 8.6
Tips:
- Choose the right potatoes: Russet potatoes are the best choice for scalloped potatoes because they hold their shape well and have a creamy texture. If you use other types of potatoes, such as Yukon Gold or red potatoes, they may fall apart during cooking.
- Slice the potatoes thinly and evenly: This will help them cook evenly. Use a mandoline or a sharp knife to slice the potatoes about ⅛ inch thick.
- Use a good quality dairy-free milk: There are many different types of dairy-free milk available, so choose one that you like the taste of. Some good options include almond milk, cashew milk, and oat milk.
- Season the potatoes well: Don't be afraid to use plenty of salt, pepper, and garlic powder. You can also add other spices, such as paprika, thyme, or rosemary, to taste.
- Don't overcook the potatoes: Scalloped potatoes should be cooked until they are tender, but not mushy. Overcooked potatoes will fall apart and become watery.
Conclusion:
Scalloped potatoes are a classic comfort food that can be enjoyed by people of all ages. This dairy-free version is just as delicious as the traditional recipe, and it's perfect for people with lactose intolerance or vegan dietary restrictions. So next time you're looking for a hearty and satisfying side dish, give this dairy-free scalloped potato recipe a try. You won't be disappointed!
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