The BEST Vegan Scalloped Potatoes!
Vegan scalloped potatoes recipe that is simple yet amazingly delicious while being grain-free, gluten-free and dairy-free, Paleo!
Ingredients
- 3 tbsp olive oil (extra tablespoon to grease casserole dish)
- 1/3 cup onion
- 3 tbsp almond flour
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
- 2 1/2 cups almond milk
- 6 potatoes *(about 6 cups sliced)
- 1/2 tsp dried thyme
Instructions
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Preheat oven to 350 degrees F. Grease an 8 x 8 casserole dish (2 quarts) with cooking spray (I prefer olive oil or coconut oil), or grease with one tablespoon of olive oil and spread around pan.
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Wash and slice potatoes into 1/4 inch round pieces. (See photos in post). Spread potatoes in the 8 x 8 casserole dish and set aside.
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Measure all the ingredients and set aside.
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In a large cast iron skillet, add 3 tablespoons olive oil and turn temperature to medium-low. Add chopped onion and cook for about 5 minutes until translucent and cooked through (but not very browned).
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For low fodmap version - remove large pieces of onion and add almond flour, salt, and pepper.
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Otherwise, add almond flour, salt, and pepper to cooked onions in skillet.
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The mix will turn into a paste. Mix for about one minute.
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Stir in almond milk and turn up the heat, to almost a boil, and then reduce heat to a simmer. Stir to combine. Add the dried thyme and stir well.
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Pour milk mixture over the sliced potatoes in casserole dish.
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Cover casserole dish with aluminum foil. Bake for about 30 minutes. Then remove foil and bake for another hour until potatoes are cooked through.*
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Serve immediately, or save for later. Makes amazing leftovers!!
Recipe Notes
*I used freshly picked potatoes from my local farm stand. Most types of potatoes should work well in this recipe.
*Another milk could be substituted for almond milk, however, I have not tried any.
*Baking time may vary; more or less time may be required. Make sure the top of the casserole is browned and potatoes are cooked through and tender.