Easy Vegan Scalloped Potatoes
Ingredients
The sauce
-
2½
Tbsp
olive oil or avocado oil
-
4
cloves
garlic (minced)
-
¼
tsp
sea salt
-
¼
tsp
black pepper
-
2½
Tbsp
cornstarch or arrowroot
-
1½
cups
unsweetened plain almond milk
-
½
cup
vegetable broth
-
⅛
tsp
ground nutmeg
-
4-5
Tbsp
nutritional yeast
The potatoes
-
2-3
medium
Yukon gold potatoes (very thinly sliced)
Toppings
-
¼
cup
vegan parmesan cheese (divided)
-
¼
tsp
paprika (optional)
-
to taste
fresh parsley (optional)
Instructions
- Preheat the oven to 350°F (176°C).
- Heat a large oven-safe skillet over medium heat and add oil, garlic, salt, and pepper.
- Sauté until the garlic is lightly golden brown.
- Add cornstarch and whisk to incorporate, cooking for 1 minute.
- Gradually add almond milk while whisking to prevent clumps, then add vegetable broth.
- Reduce heat and let the mixture simmer for 4-5 minutes until thickened.
- Transfer the sauce to a blender, add nutmeg, and adjust seasonings as needed.
- Grease the skillet or a baking dish and layer half the sliced potatoes, seasoning with salt and pepper.
- Add 2 Tbsp of vegan parmesan, then layer the remaining potatoes and season again.
- Pour the sauce over the potatoes and sprinkle with the remaining vegan parmesan.
- Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 40-45 minutes.
- Let cool for 10 minutes before serving, garnishing with parsley and paprika if desired.
Nutrition Facts (estimated)
Servings
4
Calories
238
Total fat
12.5g
Total carbohydrates
24.8g
Total protein
8.5g
Sodium
342mg
Cholesterol
0mg
You might also like