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Lynds
Nov 18, 20203 min read

Dairy Free Scalloped Potatoes

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Scalloped Potatoes were one of the food items I truly missed when I learned I could not have dairy any more. It is comforting, creamy and velvety and pairs nicely with so many dishes.


I was actually disappointed in myself that I had not tried this sooner give how good some dairy free cheeses are. I personally could not tell the difference and was so thankful to be able to put these back on rotation in my house. So here's how I did it.



I chose organic red potatoes as the base for this dish. I enjoy the flesh of red potatoes and it added some fun colour to it, when I left the skin on.




I didn't have a crazy amount of time to get this dish done, and traditionally you build your scalloped potatoes with raw potatoes and cook the mix for awhile. I have a cheat though, I boil my potatoes until al dente. You have to watch these boiling because you want them to show signs of starting to cook, but you want them to be out of the water before they would be considered edible. They have to cook a bit in the pan and you still want to be able to handle them to create the layering effect. It saves you about 1 hour in the cooking process, and I needed that assist.



Next in a pot I started to saute red onions, minced garlic and dairy free butter. I cooked these down until nice and soft and fragrant.





As you can see you should still have quite a bit of melted dairy free butter once the onions are done. From there I added some organic flour to the mix to create the roux. I added little by little until it sucked up all of the butter and started to form a paste like consistency. Turn it to low medium heat for this process so nothing scorches. With my roux developed I added small amounts of organic cashew milk to the mix and whisked continuously. Turn the heat up, and this should create a creamy sauce consistency.



Now to add the dairy free cheese. I used Mozza flavour and cheddar flavour together, adding it in little by little to melt it.








with the cheese sauce ready to go, I started to layer the potatoes.



The layering was potato, some steak spice, dairy free cheese for a few layers and in between pour some of the cheese sauce. Keep going until you have filled up your dish. I prefer a tall layered scallop potato rather than using a larger dish with less layers, but that is up to you! long and less deep cooks faster as well so that may make your decision for you as well.




I placed this in the oven at 375 degrees and baked for about 40 minutes before I pulled it out and topped it with more cheese.




I paired this with some delicious pork ribs I also baked at the same time. My recipe for the pork ribs can be found by clicking here>>>>


Check it out! It was an amazing dinner!!!




The Recipe:



Slice potatoes into thing dials and boil until al dente (almost cooked but still firm)

In a separate pot saute 1 whole onion diced and 3 Tbsp of minced garlic with approximately 1 cup of dairy free butter. Cook until translucent.


Start adding some organic flour 1 Tbsp at a time stirring constantly at low medium heat. This should suck up all of the butter and create a paste.


Then start adding some cashew milk and turn the heat up again to create the sauce. Add milk little by little and stir constantly... you will probably end up adding 1 1/2 cups.


Layer your potatoes in a dish potatoes seasoning dairy free cheese. After a few layers add some of your cheese sauce and keep going until finished. Add more sauce to the top and bake for 40 minutes at 375 degrees. Pull it out and add some more dairy free cheese to the top to bake on for at least another 10 minutes.


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