Vegan Gluten Free Scalloped Potatoes (Nut-Free)

Classic scalloped potatoes turned plant-based and allergy friendly. These Vegan Gluten Free Scalloped Potatoes are hearty and flavorful all without dairy, gluten, or nuts.

Author:

Elizabeth | At Elizabeth's Table

Serves:

12

Prep:

30

minutes

Cook:

70

minutes

TOtal:

100

minutes

Ingredients

  • 1 1/2 Cups Non-Dairy Milk
  • 1 1/2 Cups Vegetable Stock
  • 1/2 Cup Tahini or Sunflower Seed Butter
  • 2 Tablespoons Nutritional Yeast
  • 2 Tablespoons Miso
  • 1 Tablespoon Arrowroot Powder
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 2 Teaspoons Paprika
  • 2 Teaspoons Poultry Seasoning
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 3 Pounds Yukon Gold Potatoes
  • 1 Yellow Onion, small diced
  • 4 Cloves Garlic, minced
  • Fresh Parsley & Thyme, for garnish

Instructions

  1. Preheat the oven to 400°F.
  2. Blend the non-dairy milk, vegetable stock, seed butter, nutritional yeast, miso, arrowroot, garlic powder, onion powder, paprika, poultry seasoning, salt, and pepper in a high-speed blender until smooth.
  3. Using a mandoline or sharp knife, thinly slice the potatoes.
  4. Arrange the sauce, potatoes, and onion in a casserole dish. Start with 1/3 of the sauce, then 1/2 of the potatoes, then 1/2 of the onions. Then add the garlic. Add another 1/3 of the sauce, the remaining potatoes, and then the remaining onions. Top with the remaining third of the sauce.
  5. Cover the casserole dish with aluminum foil and bake for 60 minutes. Then remove the foil and bake for another 10-15 minutes. Let cool slightly before serving. Garnish with the fresh parsley and thyme. Enjoy!