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
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Develop Pariyar
[email protected]These scalloped potatoes were delicious! I made them for a potluck and they were a big hit. I will definitely be making them again.
Chelsea Levern Herbert
[email protected]I'm not sure what went wrong, but my scalloped potatoes turned out watery and bland. I think I might have used too much milk.
Corinna W
[email protected]These scalloped potatoes were a good starting point, but I think they could be improved with a few tweaks. I would add more garlic and onion, and maybe some thyme or rosemary.
DoSombras
[email protected]Overall, I thought these scalloped potatoes were just okay. They were edible, but not something I would go out of my way to make again.
Mostup Hasson
[email protected]These scalloped potatoes were a lot of work for not a lot of payoff. I don't think I'll be making them again.
Monicah njambi
[email protected]I followed the recipe exactly and my potatoes were still undercooked. I had to put them back in the oven for an extra 30 minutes.
Daniel Heisenberg
[email protected]These scalloped potatoes were a little bland for my taste. I think I would add some more herbs and spices next time.
Chandra Kala
[email protected]I love this recipe! It's a great way to use up leftover potatoes.
Himal Sunar
[email protected]These were so easy to make and they turned out perfect! I used almond milk instead of cashew milk and they were still delicious.
Summer _1234
[email protected]I was skeptical about how these would turn out, but I was pleasantly surprised. The potatoes were tender and the sauce was creamy and flavorful. I would definitely make these again.
sunday Istifanus
[email protected]I'm not vegan, but I'm always looking for ways to reduce my dairy intake. These scalloped potatoes were a great way to do that. They were delicious and satisfying.
C Hall
[email protected]These dairy-free scalloped potatoes were a hit with my family! They were creamy and flavorful, and the potatoes were cooked perfectly. I will definitely be making this recipe again.