Gluten-Free & Dairy-Free Scalloped Potatoes
Ingredients
The base
-
2
tablespoons
olive oil
-
2
large
onions, peeled and thinly sliced
-
½
teaspoon
dried thyme
-
2
cloves
garlic, minced
-
2
tablespoons
gluten-free baking flour
-
2
pounds
russet potatoes, peeled and thinly sliced
The sauce
-
1
cup
unsweetened almond milk or oat milk
-
1
cup
unsweetened dairy-free yogurt
-
1
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
¼
cup
nutritional yeast
-
¼
teaspoon
smoked paprika
Instructions
- Preheat the oven to 425°F and prepare a baking dish with nonstick spray.
- In a skillet, heat olive oil and sauté onions, thyme, and garlic until softened.
- Remove from heat and stir in gluten-free flour.
- Layer 1/3 of the sliced potatoes in the baking dish, followed by ½ of the onion mixture. Repeat layers.
- In a bowl, mix almond milk, yogurt, salt, pepper, and nutritional yeast, then pour over the potatoes.
- Sprinkle with smoked paprika, cover with foil, and bake for 30 minutes.
- Remove foil, lower temperature to 350°F, and bake for an additional 35 minutes until golden brown.
- Let cool for a few minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
180
Total fat
6.3g
Total carbohydrates
27.3g
Total protein
5g
Sodium
326.1mg
Cholesterol
0mg
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