Ingredients
Scalloped Potatoes
- 2-3 medium Yukon gold potatoes, very thinly sliced
- 2 1/2 Tbsp olive oil or avocado oil (if avoiding oil, substitute with water)
- 4 cloves garlic, minced (~2 Tbsp or 12 g)
- 1/4 tsp sea salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 1/4 tsp paprika (optional)
- Fresh parsley, for garnish (optional)
Sauce
- 2 1/2 Tbsp cornstarch or arrowroot
- 1 1/2 cups unsweetened plain almond milk
- 1/2 cup vegetable broth (or store-bought)
- 1/8 tsp ground nutmeg
- 4-5 Tbsp nutritional yeast
- 1/4 cup vegan parmesan cheese, divided (about 20 g total)
Instructions
- Preheat and prepare skillet: Preheat your oven to 350°F (176°C). Heat a large rimmed, oven-safe cast-iron or metal skillet (10-inch recommended) over medium heat.
- Sauté aromatics: Add the olive oil, minced garlic, sea salt, and black pepper to the hot skillet. Sauté for 1-2 minutes, stirring frequently, until the garlic turns lightly golden brown.
- Create the thickening base: Sprinkle in the cornstarch or arrowroot and whisk to combine. Cook for 1 minute to remove the raw starch flavor.
- Add liquids gradually: Slowly whisk in the almond milk a little at a time to avoid lumps. Once fully incorporated, whisk in the vegetable broth.
- Simmer sauce: Reduce heat to low and let the sauce simmer for 4-5 minutes while whisking frequently until it thickens.
- Blend sauce: Remove the skillet from heat and transfer the sauce to a blender. Add ground nutmeg, additional salt and pepper to taste, and nutritional yeast. Blend on high until very creamy and smooth. Adjust seasoning so the sauce is richly cheesy and savory.
- Prepare skillet and potatoes: Lightly rinse the skillet or a similar baking dish and grease it generously with oil or vegan butter up the sides. Lay down half the sliced potatoes, season with salt and pepper, and toss to coat. Spread flat and sprinkle with 2 Tbsp vegan parmesan cheese.
- Assemble layers: Add the remaining potatoes, season again with a bit of salt and pepper, and toss. Pour the blended sauce evenly over the potatoes. Sprinkle the remaining 2 Tbsp vegan parmesan cheese on top. Press down gently with your fingers to submerge potatoes, ensuring they are well coated but not overflowing.
- Bake covered and uncovered: Cover the skillet with foil and bake on the middle rack for 20 minutes. Remove the foil and continue baking for another 40-45 minutes until the potatoes are tender when pierced with a knife and the top is golden brown and bubbly.
- Cool and serve: Remove from oven and let cool for 10 minutes. Optionally garnish with fresh parsley and a dash of paprika for extra color. Serve warm.
- Storage: Store leftovers covered in the refrigerator for up to 2-3 days or freeze for up to 1 month. Reheat in a hot oven and add almond milk to rehydrate as needed.
Notes
- To make this recipe oil-free, substitute olive oil with water when sautéing the garlic and greasing the skillet.
- Use very thinly sliced Yukon gold potatoes for even cooking and the best creamy texture.
- If you do not have a blender, whisk nutritional yeast and spices thoroughly into the sauce while it’s still in the pan for a chunkier sauce.
- For a nuttier flavor, try substituting vegetable broth with homemade mushroom broth.
- Make sure the sauce covers the potatoes but does not overflow; remove excess potatoes if needed before baking.
- Leftovers reheat best in the oven rather than microwave to maintain texture.
- Gluten-free and vegan friendly, suitable for holiday meals or everyday dinners.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side
- Method: Baking
- Cuisine: Gluten-Free, Vegan
- Diet: Gluten Free
