Scalloped potatoes might not be something that many people would associate with healthy plant-based eating, but there’s no reason why they can’t be. This rich and creamy dish is wholesome, but also the epitome of comfort food.
Health Benefits – soy free, nut free, low sugar
Prep: 30 Minutes | Cooking time: 50 Minutes | Servings: 4-6
Ingredients
Sauce
2½ cups unsweetened plant-based milk
2 tsp lemon juice
1 tsp Dijon mustard
¾ cup whole wheat flour
3 Tbsp nutritional yeast flakes
1 tsp garlic powder
1 tsp onion powder
½ tsp ground turmeric
¾ tsp sea salt
½ tsp black pepper
Potatoes
2 pounds russet potatoes (about 6 medium), peeled and cut into ¼-inch-thick slices
2 onions, cut into ¼-inch-thick slices
½ cup chopped fresh parsley
¼ tsp smoked paprika
Method
- Preheat the oven to 375 degrees F. Line a 9×13-inch baking dish with parchment paper.
- Combine all the sauce ingredients in a blender and puree until smooth.
- Arrange half of the potato slices and half of the onion slices in an overlapping layer in the prepared baking dish. Sprinkle with the parsley, and then pour half of the milk sauce over the potatoes and onions. Repeat with the remaining potatoes, onions, parsley, and sauce. Sprinkle the paprika over the top.
- Cover the dish with aluminum foil and bake for 30 minutes. Uncover and cook for 15 more minutes, or until the top is golden and bubbly. Serve warm.
Cooking Tips
- If you have a mandoline, that will allow you to get perfectly uniform potato slices.
- You can parboil the potato slices for 10–12 minutes before assembly in order to reduce the baking time.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 04 Sep, 2024.
Print