Scalloped Potatoes
It’s that most casserole-y time of the year! Okay, it’ll probably be 90-degrees tomorrow but you know what I mean. This easy-to-make recipe is rich, decadent and full of comforting flavor.
4 pounds Yukon potatoes, cut into ⅛-inch rounds (peeled or unpeeled)
1 tablespoon olive oil or vegan butter
1 yellow onion, diced
1½ tablespoons garlic, finely minced
2 tablespoons tamari or soy sauce, divided
2 tablespoons gluten-free all purpose blend or regular all-purpose flour
2 cups plain non-dairy milk (I used oat)
2 cups vegetable stock
1 cup unsalted cashews
½ cup nutritional yeast (less if you prefer)
1 tablespoon fresh lemon juice
1 teaspoon salt
1 tablespoon dried thyme
Salt and pepper to taste
Sweet paprika
Scallions or chives on top, minced, optional
Preheat your oven to 400-degrees and lightly grease a 9 x 13-inch baking dish or casserole pan. If it’s a deep casserole pan that is less long than the rectangular one mentioned, it will take a little longer to cook.
Heat the olive oil or vegan butter in a large sauté pan for one minute over medium heat. Add the onions and stir frequently for six minutes. Add the garlic and one tablespoon tamari or soy sauce, sautéing for five minutes. Add the flour and cook, stirring, until coated, about one minute.
Add this to a blender along with the additional tablespoon of tamari or soy sauce, non-dairy milk, vegetable stock, cashews, nutritional yeast, lemon juice and salt. Blend until very smooth and creamy. Stir in the thyme.
Layer half the potato slices in your prepared pan, add half the sauce, add the second layer of potatoes and top with remaining sauce. Grind pepper on top and sprinkle with sweet paprika. Cover with aluminum foil or the lid and bake for 30 minutes. Uncover and bake another 30 minutes, until the potatoes are fork tender and the edges are bubbly and thick. Sprinkle with optional scallions or chives. Allow to cool for ten minutes, then serve warm.
Potatoes, Side, Side Dish, Cashews
It’s that most casserole-y time of the year! Okay, it’ll probably be 90-degrees tomorrow but you know what I mean. This easy-to-make recipe is rich, decadent and full of comforting flavor.
4 pounds Yukon potatoes, cut into ⅛-inch rounds (peeled or unpeeled)
1 tablespoon olive oil or vegan butter
1 yellow onion, diced
1½ tablespoons garlic, finely minced
2 tablespoons tamari or soy sauce, divided
2 tablespoons gluten-free all purpose blend or regular all-purpose flour
2 cups plain non-dairy milk (I used oat)
2 cups vegetable stock
1 cup unsalted cashews
½ cup nutritional yeast (less if you prefer)
1 tablespoon fresh lemon juice
1 teaspoon salt
1 tablespoon dried thyme
Salt and pepper to taste
Sweet paprika
Scallions or chives on top, minced, optional
Preheat your oven to 400-degrees and lightly grease a 9 x 13-inch baking dish or casserole pan. If it’s a deep casserole pan that is less long than the rectangular one mentioned, it will take a little longer to cook.
Heat the olive oil or vegan butter in a large sauté pan for one minute over medium heat. Add the onions and stir frequently for six minutes. Add the garlic and one tablespoon tamari or soy sauce, sautéing for five minutes. Add the flour and cook, stirring, until coated, about one minute.
Add this to a blender along with the additional tablespoon of tamari or soy sauce, non-dairy milk, vegetable stock, cashews, nutritional yeast, lemon juice and salt. Blend until very smooth and creamy. Stir in the thyme.
Layer half the potato slices in your prepared pan, add half the sauce, add the second layer of potatoes and top with remaining sauce. Grind pepper on top and sprinkle with sweet paprika. Cover with aluminum foil or the lid and bake for 30 minutes. Uncover and bake another 30 minutes, until the potatoes are fork tender and the edges are bubbly and thick. Sprinkle with optional scallions or chives. Allow to cool for ten minutes, then serve warm.
Potatoes, Side, Side Dish, Cashews