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Creamy Scalloped Potatoes (Vegan)

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Penny Pinching Epicure: Creamy Scalloped Potatoes (Vegan)

Thursday, March 25, 2010

Creamy Scalloped Potatoes (Vegan)


When I went dairy free, I really missed scalloped potatoes. The kind where you make a thick, cheesy sauce, pour it over thinly sliced potatoes, and then bake it in the oven until the cheese is bubbling and the potatoes are crispy-edged. Mmmmm.

Instead of trying to create something very cheese-like to replace this dish (I would invariably be disappointed), I instead set out to create a new scalloped potato dish that would be just as creamy and rich, but dairy free.

It took a number of tries, but I think I figured it out! I make a roux (mixture of fat and flour), then stir in a combination of spices, soup stock and a milk substitute (coconut milk or soy milk). It's no cheesy scalloped potatoes, but it's still pretty darn good.

For my St. Patrick's Day Dinner Party, I also added a layer of spinach in between the layers of potatoes for extra flavor (fine, and color :)).

Note: For a delicious and filling dinner, saute the onion with 1 lb ground meat, then add (maybe with a cup of peas) in step 4! This recipe is also Passover friendly if you substitute the flour for cake meal and the soy/coconut milk for additional soup stock.

Creamy Scalloped Potatoes (Vegan)

Ingredients:

2 Tbsp olive oil
1 Tbsp flour (regular or gluten free)
2 Tbsp white wine (optional)
1/2 cup vegetable stock
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup milk substitute (soy or coconut milk work best)
1 lb baby potatoes, sliced thinly
1 small onion, quartered and sliced thinly

Directions:
  1. Heat oil in large saucepan. Add flour and cook over medium heat 2-3 minutes, stirring with a wooden spoon and watching carefully so it doesn't burn.
  2. Whisk in wine (optional) and vegetable stock a few Tbsp at a time, making sure to incorporate all liquid before adding more. Once all stock has been added, bring to a boil and allow to bubble 1-2 minutes, stirring to avoid burning.
  3. Remove from heat and stir in spices and soy milk (mixture should be thick enough to coat the back of a spoon; if it isn't, return to a boil and allow to bubble an additional 1-2 minutes).
  4. Add potatoes and onions, stirring to coat evenly.
  5. Spread mixture into a greased 9x13 inch baking pan (I spread a single layer of potatoes, then a layer of fresh spinach, then topped it with another layer of potatoes). Bake uncovered at 375 degrees for 50-60 minutes until potatoes and tender and the edges are crispy.
The cost:
stock/soy milk: 1.99
potatoes: 1.69
onion: .39

Grand total: $4.07; serves 6-8

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