Login
Create Account
Dairy Free Scalloped Potatoes
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Dairy free scalloped potatoes
-
Main Ingredient
Potatoes
-
Category: Vegetables
-
Cuisine: American
-
Prep Time: 30 min(s)
-
Cook Time: 60 min(s)
-
Recipe Type: Private
-
Source:
-
Tags:
-
Notes:
I use Yukon Gold potatoes. Optional to peel. Do not use coconut based non dairy butter alternative - look for something that tastes like butter or is neutral. Of course, you can use just regular butter, too. You may not need all 2 1/2 C of the sauce. I usually put 1-2 layers of potatoes and onion in the dish, add some sauce, then add more layers and top off with the sauce. Make sure the casserole is not swimming in the sauce, but that there's enough to keep the potatoes from drying out while they cook. Depending on how thick you slice your potatoes will depend on how long it needs to cook. It stays really hot for a long time after it comes out of the oven so give yourself plenty of time to cook this so you're not waiting on the potatoes. The potatoes can wait for you.
-
Posted By: triciabentley
-
Posted On: Mar 19, 2020
Number of Servings:
Ingredients:
- 6 - potatoes thinly sliced
- 1 - large onion thinly sliced
- 1/3 cups - non dairy butter
- 2 1/2 cups - chicken broth boiling (or very hot)
- 1/3 cups - cassava flour
- - salt, pepper and paprika
- 6 - potatoes thinly sliced
- 1 - large onion thinly sliced
- 1/3 cups - non dairy butter
- 2 1/2 cups - chicken broth boiling (or very hot)
- 1/3 cups - cassava flour
- - salt, pepper and paprika
Directions:
1. Preheat oven to 350° F.
2. In well greased 2 Qt. casserole dish layer potatoes and onion sprinkling with salt and pepper between each layer.
3. In a medium sauce pan melt "butter' over medium heat. Stir in flour until well blended. Whisk in chicken stock; cook stirring constantly until it boils and thickens.
4. Pour sauce over potato casserole and sprinkle with paprika.
5. Bake uncovered until potatoes are tender and golden brown.
Comments