Dairy Free Herbed Scalloped Potatoes #vegan #healthy

Dairy Free Herbed Scalloped Potatoes #vegan #healthy

Dairy Free Herbed Scalloped Potatoes is comfort nourishment at it's ideal. Potatoes prepared in a meal that has been secured with a smooth vegetarian white sauce. Herbs sprinkled generally for some extra sumpin.

Solace nourishment can step forward and still give you that old nostalgic inclination. This Dairy Free Herbed Scalloped Potatoes recipe is an incredible case of that.

Since it is lower in fat, that can give you heaps of solace as well. Right out of the stove comes a foaming meal loaded up with potatoes and bunches of velvety sauce. The thing that matters is that without dairy milk is utilized in the roux and the veggie lover scalloped potatoes meal is sprinkled with a couple of crisp herbs. That all wrenches up the flavor an indent.

There isn't any cheddar in genuine scalloped potatoes. On the off chance that there is cheddar, at that point it is Potatoes Au Gratin. So on the off chance that I needed Potates Au Gratin, at that point I would add a little nourishing yeast to the sauce. Potatoes come in all hues and sizes. Some are better for heating up, some are better for preparing.

Potatoes are such an extraordinary side dish. Starting with one technique then onto the next they are swarm pleasers. They are such heavenly vegetables in themselves that potatoes for the most part needn't bother with a lot of readiness. You do make a sauce for this Best Vegetarian Scalloped Potatoes Recipe and it's NOT threatening by any stretch of the imagination.

Also try our recipe Mushroom Zucchini Lasagna Rolls

Dairy Free Herbed Scalloped Potatoes #vegan #healthy

Solace nourishment at it's ideal. Dairy Free Herbed Scalloped Potatoes is secured with a natively constructed rich white sauce and heated in a goulash. You'll be making it for quite a long time to come. Vegetarian as well!


  • 1 tablespoon dairy free butter - to grease the bottom and sides of a 9"x13" casserole or butter two smaller casseroles
  • 6 cups russet potatoes - peeled and sliced
  • 4 tablespoons dairy free butter
  • 4 tablespoons flour
  • 3 cups dairy-free milk - unsweetened
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh thyme


  1. Peel and slice potatoes to measure 6 to 7 cups.
  2. Place in a large bowl of water as you go along slicing. This will keep the potatoes from turning brown.
  3. Melt the dairy free butter in a large saucepan.
  4. Add the flour and stir over medium-heat for a few minutes. Keep stirring so that it is all blended well.
  5. Pour in the dairy free milk.
  6. Bring to a low boil stirring often.
  7. After the sauce comes to a boil turn down the heat to medium and cook until it is smooth and thickens a bit. About 10 to 15 minutes.  Add salt and pepper and stir.
  8. Layer the potatoes in a large 9" x 13" casserole dish, overlapping in a staggered type of style. This lets the sauce get down in between the nooks and crannies.
  9. Pour the sauce all over the top.  Cover with a lid or foil.
  10. Bake at 350° for 30 minutes.
  11. Uncover and bake another 60 minutes.
  12. Remove from oven and sprinkle fresh herbs over the top.
  13. Let stand for 10 minutes. The sauce will thicken.

Read more our recipe : Quick & Easy Chinese Noodle Soup

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