VEGAN SCALLOPED POTATOES
These creamy and cheesy vegan scalloped potatoes are perfect for a special occasion. Make them as a holiday side dish or for a nice Sunday dinner!
Provided by Sina
Categories Entrées Main Course Side
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 °F. Peel the potatoes and thinly slice them. Generously grease a baking dish with vegan butter or margarine.
- Now make the sauce. Combine all of the ingredients for the sauce in a high speed blender and blend until smooth. Spread about half of the potato slices into the bottom of the prepared baking dish.
- Top with about half of the sauce.
- Cut the onion into thin slices. Heat some oil in a pan and sauté the onion for about 3 minutes. After 2 minutes add the garlic. Equally divide the onion and the garlic on the first layer of potatoes.
- Add a second layer of potatoes with the remaining potatoes. Top with the remaining sauce.
- Generously top with vegan shredded cheese.
- Bake for 50 minutes. Cover with aluminium foil towards the end of the baking time if the top gets too dark. Sprinkle with freshly chopped chives and serve immediately.
Nutrition Facts : Calories 337 kcal, Carbohydrate 53 g, Protein 11 g, Fat 10 g, SaturatedFat 2 g, Sodium 692 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
DAIRY-FREE SCALLOPED POTATOES
These are the best scalloped potatoes ever! No one will believe they're dairy-free. They're so creamy!
Provided by A Happy Harvest
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with nonstick cooking spray.
- Layer potatoes and onions in the prepared baking dishes, seasoning each layer with salt and pepper.
- Melt non-dairy butter in a medium saucepan over medium heat. Stir in flour until blended. Whisk in vegetable broth, stirring constantly, until sauce boils and thickens. Pour sauce over the potatoes and onions; sprinkle paprika over the top.
- Bake in the preheated oven until potatoes are tender and golden brown, about 50 minutes.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 33.5 g, Fat 4 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 1.1 g, Sodium 143.9 mg, Sugar 3 g
DAIRY-FREE SCALLOPED POTATOES
This recipe is an adaption from the one in my book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.
Provided by Alisa Fleming
Categories Side
Time 1h50m
Yield 8 servings
Number Of Ingredients 9
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.
SOY SCALLOPED POTATOES
Make and share this Soy Scalloped Potatoes recipe from Food.com.
Provided by That is Dr House to
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Bake or microwave the potatoes in their skins until done but still firm. [about 5 minutes if doing single large potato].
- When cool enough to handle, peel, and slice about 1/4 inch thick.
- Preheat the oven to 375°F.
- If using margarine heat 2tsp in a medium skillet or use water or a bit of broth then dd the onions and saute over medium heat until soft and golden.
- Puree the tofu in a food processor until very smooth, and drizzle in the milk with the blade still running.
- Combine the potato slices, onions, and pureed tofu in bowl and stir together thoroughly but gently Season with salt. If the potatoes start to break apart, it's ok.
- Transfer the mixture to a Sprayed or oiled large shallow baking dish.
- Bake until the top is golden and slightly crusty, 40 to 45 minutes.
Nutrition Facts : Calories 329.3, Fat 2.5, SaturatedFat 0.4, Sodium 37.8, Carbohydrate 66.4, Fiber 7.3, Sugar 6.7, Protein 11.1
SCALLOPED POTATOES
Impress guests with these deliciously creamy scalloped potatoes flavoured with garlic and parmesan. They're a great side dish for many dinners
Provided by Adam Bush
Categories Side dish
Time 2h10m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
- Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.
Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.41 milligram of sodium
SOY SCALLOPED POTATOES
Steps:
- Bake or microwave the potatoes in their skins until done but still firm. When cool enough to handle, peel, and slice about 1/4 inch thick.
- Preheat the oven to 375°F.
- Heat the margarine in a medium skillet. Add the onions and sauté over medium heat until soft and golden.
- Puree the tofu in a food processor until very smooth, and drizzle in the milk with the blade still running.
- Combine the potato slices, onions, and pureed tofu in a large mixing bowl and stir together thoroughly but gently (don't worry if the potato slices break apart). Season with salt.
- Transfer the mixture to an oiled large shallow baking dish. Bake until the top is golden and slightly crusty, 40 to 45 minutes. Let the casserole cool for 5 minutes, and serve.
- Menu
- Soy Scalloped Potatoes (this page)
- Steamed Broccoli and Cauliflower (page 199)
- Mixed Greens with Beets and Walnuts (page 50)
- nutrition information
- Calories: 227
- Total Fat: 6g
- Protein: 6g
- Carbohydrate: 38g
- Cholesterol: 1mg
- Sodium: 68mg
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- Heat a saucepan over medium heat. Add oil and let it heat up a bit. Add onion and garlic and cook for 2 mins. Add the flour and herbs, 1/4 tsp black pepper and salt and mix in. Cook for half a minute, add in the lemon zest, miso and mustard and mix in and cook for another few seconds.
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