Cheeseless Scalloped Potatoes Recipes

SCALLOPED POTATOES II

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt and pepper, 3 tablespoons flour, and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.
• Bake until the milk comes to a boil (check after 15 minutes), then reduce heat to 375 degrees F (190 degrees C) and bake until potatoes are tender, 45 to 60 minutes more.

EASY SCALLOPED POTATOES

Steps:

• Start by slicing the potatoes about 1/8-1/4 inch thick.
• You may peel them first if you like.
• In a casserole dish, lay down a single layer of potatoes.
• Put some onion of top if you like.
• Sprinkle lightly with flour, salt, and peper.
• (If you like it really creamy, add more flour) Place 2-3 tabs of butter on top Repeat the layers to the top of the casserole dish.
• Pour the milk over the top of the potatoes until the dish is about 2/3 full.
• Bake at 375F for 1 hour.

SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

DAIRY-FREE SCALLOPED POTATOES

Steps:

• Preheat your oven to 350ºF and grease a deep baking dish.
• Slice the potatoes very thin. A mandolin is very helpful here (I use this one).
• Toss the potato slices and onion together in a large bowl, and then spread in your prepared baking dish.
• Melt the buttery spread in a saucepan over medium-low heat. Whisk in the flour to make a thick paste. Whisk in the mayonnaise, and then slowly whisk in the broth or water to prevent any lumps. Add the salt and pepper.
• Increase the heat to medium, and cook, whisking constantly as it bubbles, until the mixture is thick, just a few minutes.
• Pour the sauce over the potatoes. Sprinkle the top with paprika or herbs.
• Bake for 90 minutes, or until the potatoes are fork tender and lightly browned on top.

EASY VEGAN SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (176 C). Heat a large rimmed, oven-safe cast-iron (or metal) skillet over medium heat. We used a 10-inch cast-iron and found it to be perfect for this recipe.
• Once skillet is hot, add olive oil, garlic, salt, and pepper. Sauté for 1-2 minutes, stirring frequently, until just lightly golden brown.
• Add cornstarch or arrowroot and whisk to incorporate. Cook for 1 minute.
• Add almond milk a little at a time, whisking to incorporate. Be sure not to flood pan. Whisk and go slowly to prevent clumps from forming. Continue until all of the almond milk has been added. Then add vegetable broth. Whisk to incorporate.
• Reduce heat to low. Let simmer for 4-5 minutes to thicken, whisking frequently.
• Turn off heat and remove skillet from burner. Transfer sauce to blender and add nutmeg, a pinch more salt, pepper, and nutritional yeast.
• Blend on high until creamy and smooth. Taste and adjust seasonings as needed, adding more nutmeg, salt, pepper, or nutritional yeast to taste. Mixture should be very cheesy and savory to season the potatoes well, so don't be timid.
• Lightly rinse out skillet (or grab a similar size baking dish) and generously grease with oil or vegan butter all the way up the sides. Lay down half the sliced potatoes and season with salt and pepper. Toss to coat. Then lay flat and sprinkle on 2 Tbsp (10 g) vegan parmesan cheese (amount as original recipe is written // use half of total if altering batch size). Add remaining potatoes, season with a bit more salt and pepper, and loosely toss.
• Pour sauce over the potatoes and add remaining 2 Tbsp (10 g) vegan parmesan cheese (amount as original recipe is written // use half of total if altering batch size). Push down with your fingers to submerge the potatoes. The sauce should just cover the potatoes, so remove any potatoes that are well above the surface.
• Cover with foil and bake on middle rack of oven for 20 minutes. Then remove foil and bake for another 40-45 minutes (a total of 1 hour - 1 hour 5 minutes). Potatoes are done when knife inserted into the potatoes comes out without effort and the top is golden brown and bubbly.
• Remove from oven and let cool for 10 minutes before serving. As an optional garnish, top with fresh parsley and a dash of paprika for extra color. Store leftovers covered in the refrigerator up to 2-3 days or in the freezer up to 1 month. Reheat in a hot oven and rehydrate with more almond milk as needed.

CHEESELESS SCALLOPED POTATOES

Steps:

• Grease a 2 quart casserole.
• Peel and slice potatoes thinly; layer them in casserole; sprinkle each with layer with pepper and dot with butter; repeat until casserole is filled.
• Arrange the top layer of potato slices in a circular or rectangular pattern, depending on shape of dish.
• Pour stock in until it reaches just under top layer; dot the top liberally with butter.
• Bake at 350° for 60 minutes; top of casserole will be crusty.
• If desired, minced garlic and finely chopped onion can be added to the layers.

SKILLET SCALLOPED POTATOES (AU GRATIN)

Steps:

• Preheat oven to 400F.
• Butter a baking dish (this helps to brown the edges and prevent sticking). If using a 10 inch cast iron skillet wait on this step until the heated cream comes out of the pan.
• Bring a pan to medium high heat and add the cream, 6 sprigs or so of thyme, bay leaves, salt, pepper, and nutmeg. Gently bring to a simmer, stirring occasionally.
• Remove cream from heat, and discard bay leaves and thyme. Add cream to bowl of sliced potatoes and stir to coat (careful may be hot!).
• Add ~ 1/2 cup cream to the bottom of the baking dish or cast iron skillet and layer potatoes, spreading evenly. Add remaining cream to nearly cover the potatoes (you will probably have some cream left - just toss it if you do).
• Top with shredded parmesan and garnish with remaining thyme sprigs.
• Cover dish with aluminum foil lightly covered with oil - tenting so that the aluminum doesn't touch the cheese. Leave one corner open to let some steam escape, but not open enough to brown the cheese.
• Bake covered ~ 50 minutes or until potatoes are tender with a fork.
• Remove aluminum foil and bake / roast 10 minutes or until cheese starts to brown. If the cheese is being stubborn, turn the broiler on to low and broil 3-5 minutes or until cheese is brown. Happy Eating! Beckie

SCALLOPED POTATOES WITH THREE CHEESES

Steps:

• Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
• Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
• Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

BEST EVER SCALLOPED POTATOES (NO DAIRY)

Steps:

• 1. In 2 shallow, well greased 2 Qt. Casserole dishes layer, Potatoes and Onions sprinkling with salt and pepper between each layer.
• 2. In a medium sauce pan melt Butter or Margarine over medium heat. Stir in flour until well blended. Wisk in chicken stock; cook stirring constantly until it boils and thickens.
• 3. Pour sauce over potatoe casserole and sprinkle with paprika to taste.
• 4. Bake uncovered at 350 degrees for about 50 minutes or until potatoes and tender and golden brown

GLUTEN-FREE SCALLOPED POTATOES

Steps:

• Lightly grease a large microwave- and oven-safe casserole dish.
• Place butter in a large microwave-safe bowl. Microwave, uncovered, on high until melted, 30 to 45 seconds. Whisk in cornstarch and cayenne pepper to form a paste. Add milk and whisk until well blended. Microwave on high for 2 minutes. Stir, and microwave until thick, another 2 minutes. Stir in Cheddar cheese.
• Place 1/2 of the potatoes in the prepared casserole dish and spread 1/2 of the sauce over top. Repeat with remaining potatoes and sauce. Sprinkle Parmesan cheese and paprika over top.
• Microwave, covered, on high for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Transfer potatoes to the preheated oven and bake, uncovered, until sauce is bubbly and potatoes are tender, about 20 minutes.