Vegan Scalloped Potatoes

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These scalloped potatoes are surprisingly rich and creamy even though they're made with no dairy (milk, butter or cheese)--vegan comfort food at its best. We use almond milk, herbs and spices to make a flavorful sauce and finish the dish with a crunchy almond topping. This makes a satisfying side dish if you're cooking for dairy-free or vegan diets.

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Prep Time:
45 mins
Additional Time:
15 mins
Total Time:
1 hrs
Servings:
10
Yield:
10 servings

Ingredients

  • 1 ½ pounds Yukon Gold potatoes, cut into 1/4-inch slices

  • 1 ½ pounds sweet potatoes, peeled and cut into 1/4-inch slices

  • 4 tablespoons extra-virgin olive oil, divided

  • 1 teaspoon salt, divided

  • ½ teaspoon white or black pepper, divided

  • ½ teaspoon garlic powder

  • 1 small onion, finely chopped (about 1 cup)

  • 3 tablespoons all-purpose flour

  • 2 ½ cups unsweetened plain almond milk

  • ½ teaspoon paprika

  • ¼ cup sliced almonds

  • 2 teaspoons fresh thyme

Directions

  1. Position racks in upper and lower third of oven; preheat to 425 degrees F.

  2. Toss potatoes and sweet potatoes with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and garlic powder in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.

  3. Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring for 1 minute more. Add almond milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium-high; cook, stirring, until the sauce thickens and bubbles, about 3 minutes. Remove from heat.

  4. When the potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes. Add the remaining potatoes and top with the remaining sauce, paprika and almonds. Broil, watching carefully, until the sauce is bubbling and the almonds are beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with thyme.

Tips

To make ahead: Roast potatoes (Step 2) up to 30 minutes ahead. Prepare sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes.

Nutrition Facts (per serving)

199 Calories
8g Fat
30g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 199
% Daily Value *
Total Carbohydrate 30g 11%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 4g 8%
Total Fat 8g 10%
Saturated Fat 1g 5%
Vitamin A 13266IU 265%
Vitamin C 18mg 20%
Folate 23mcg 6%
Sodium 304mg 13%
Calcium 157mg 12%
Iron 1mg 8%
Magnesium 42mg 10%
Potassium 651mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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