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Scalloped Potatoes (Pareve or Dairy)

By: Sharon Matten January 06, 2022
These warm, welcoming Scalloped Potatoes are the perfect family comfort food. I make them completely Plant Based by using almond milk and other nondairy ingredients. I recommend using a mandonline to cut the potatoes. It will save a lot of time and the  potatoes will all be evenly sliced. 
Prep: 15m Cook: 90m Total: 105m
Rating
0 from 0 votes
Cousines: Plant Based
Cooking Technique: Baking
Tags: Side Dish
Servings: 1

Ingredients

  • 5 large potatoes, peeled and thinly sliced (around 3 1/2 pounds)
  • 1 large onion, thinly sliced (around 3/4 pound)
  • 1/4 cup all-purpose flour (can be gluten free)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 cups plant based unsweetened milk
  • 4 tablespoons plant based margarine
  • Non-stick vegetable spray

These warm, welcoming Scalloped Potatoes are the perfect family comfort food. I make them completely Plant Based by using almond milk and other nondairy ingredients. I recommend using a mandonline to cut the potatoes. It will save a lot of time and the  potatoes will all be evenly sliced. 

Instructions

  1. Preheat oven to 375° F.
  2. In a small bowl, combine the flour, salt, and pepper.
  3. Set aside.
  4. Spray a large 9x13 inch casserole dish with non-stick vegetable spray.
  5. Place a layer of potatoes on the bottom of the casserole, completely covering the bottom of the pan.
  6. Evenly distribute some of the onions over the potatoes.
  7. Sprinkle ½ tablespoon of the flour mixture over the potatoes and onions.
  8. Evenly place another layer of potatoes, onions, and flour over the previous layer, repeating until no ingredients remain, ending with flour mixture.
  9. Dot the top of the potatoes with the margarine.
  10. Pour the milk over the potatoes.
  11. Cover the casserole tightly with aluminum foil and bake for one hour.
  12. Uncover and bake for an additional 30 minutes until lightly browned on the top.
  13. Serve warm.

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