Description
Scalloped potatoes are a beloved comfort food. These dairy free cheesy scalloped potatoes are made with creamy coconut milk and two types of dairy free cheeses to make an amazing mouthwatering side dish.
Ingredients
Scale
- 4 tablespoons unsalted vegan butter
- 2 cups coconut milk
- 1/4 cup gluten free 1 for 1 flour
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp dried thyme
- 1 cup chicken broth or vegetable broth
- 4 lbs Yukon Gold potatoes, sliced into 1/4 inch thick rounds
- 2 cups shredded cheddar cheese, divided
- 1/2 cup shredded Parmesan cheese (optional)
Instructions
- Preheat oven to 4oo degrees F. Grease a 9 x 13 baking dish.
- In a medium saucepan, melt the butter over medium-high heat.
- Add the milk and gluten free flour then whisk until combined.
- Add the salt, pepper, onion powder, garlic powder and dried thyme to the cream sauce, stirring until combined.
- Next, add the broth to the mixture and whisk until all combined. Cook for 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan. Remove from the heat once the sauce is thickened.
- Spread half of the sliced potatoes in an even layer on the bottom of the greased pan. Top evenly with half the sauce.
- Sprinkle the parmesan cheese and 1 cup of the shredded cheese over the top of the first layer of potatoes and sauce.
- Top evenly with the remaining sliced potatoes, the other half of the sauce and the remaining 1 cup of cheddar cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake uncovered for another 30 minutes. Allow the potatoes to cool before serving.
- Serve warm!
Notes
- Yukon Gold are the best potatoes to use for this recipe.
- Use your favorite dairy free cheeses.
- Top with chives, bacon bits, extra cheese or dairy free sour cream.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Bake
- Cuisine: American