Scalloped Potatoes


Vegetarian, Vegan, Dairy-free

Meal Type
Dinner
Cuisine
Casserole
Author
Ginny McMeans
Serves
6
Preparation Time
20 minutes
Cooking Time
1 hour 30 minutes

Ingredients

Preparation

  • 1 Tbsp vegan butter/ nuttelex/ spray oil

Vegetables

  • 6 cups peeled, sliced potatoes

Roux

  • 4 Tbsp vegan butter/ nuttelex
  • 4 Tbsp all purpose flour
  • 3 cups dairy-free milk, unsweetened
  • 1 1\2 tsp salt
  • 1\2 tsp white pepper

Optional/ Garnish

  • 1 Tbsp fresh thyme or herb of choice

Instructions

Preparation

  1. Grease a baking dish, the shallower the better to ensure it all cooks through in the time allowed. (Original recipe says 9" x 13" casserole dish.)
  2. Peel and slice potatoes to measure 6 cups volume.
  3. Place potato slices in a large bowl of water to keep them from turning brown.

Roux

  1. Melt the dairy free butter in a large saucepan.
  2. Add the flour and stir over medium heat for a few minutes. Keep stirring so that. That is all blended well.
  3. Pour in the dairy free milk.
  4. Bring to a boil, stirring often.
  5. After the sauce comes to a boil, turn the heat down to medium and cook until it is smooth and thickens a bit. (10-15 minutes)
  6. Add salt and pepper, stir.

Assembly

  1. Layer the potatoes in the dish, overlapping in a staggered type of style. (This lets the sauce get down in between the books and crannies)...
  2. Pour the sauce over the top, cover with a lid or foil.
  3. Bake at 350°F for 30 minutes.
  4. Uncover the dish and bake for a further 60 minutes.
  5. Remove from oven and sprinkle with herbs if desired.
  6. Let stand for 10 minutes. The sauce will thickens as it cools slightly and will be less likely to melt anyone's face off...

Notes

  • veganinthefreezer.com
  • I will have to make this a time or two more to be super happy with it... But I will already make one suggestion. If you tend the have trouble with getting the sauce to seep through the layers, consider stirring a third of the sauce through the slices, and adding a few spoons of sauce to the dish before layering... You will still want to pour what is left over the top when you are done, but it should help.
  • I find with vegan gratin, you need to be careful not to use too deep a dish, better to have a large shallow dish, or do smaller individual or sharing sized serves rather than do all the work and find it's not quite done in the middle.
  • Unfortunately this dish uses wheat flour... I haven't tried with any other alternatives, but I do have another recipe for those you struggle with wheat...