Name: Best Vegan Scalloped Potatoes Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds russet potatoes, thinly sliced; 1/4 cup vegan butter; 1/4 cup all-purpose flour; 2 cups unsweetened almond milk; 2 cloves garlic, minced; 1 teaspoon onion powder; 1 teaspoon Dijon mustard; 1/2 teaspoon smoked paprika; Salt and pepper to taste; Fresh thyme leaves for garnish

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Scrub the potatoes clean and peel them if desired. Thinly slice the potatoes using a mandolin slicer or a sharp knife for even cooking.
In a saucepan over medium heat, melt the vegan butter. Add the minced garlic and sauté for 1-2 minutes until fragrant. Sprinkle in the flour and whisk continuously for about 1 minute to create a roux.
Slowly pour in the almond milk, whisking constantly to avoid lumps. Stir in the onion powder, Dijon mustard, smoked paprika, salt, and pepper. Cook the sauce until it thickens, about 5-7 minutes. Adjust seasonings to taste.
Arrange a layer of sliced potatoes in the prepared baking dish, slightly overlapping the slices. Pour a portion of the sauce over the potatoes, ensuring they are well coated. Repeat the process with another layer of potatoes and sauce until all ingredients are used, finishing with a layer of sauce on top.
Cover the baking dish with foil and place it in the preheated oven. Bake for 45 minutes, then remove the foil and bake for an additional 15-20 minutes or until the potatoes are tender and the top is golden brown.
Once the potatoes are cooked to perfection, remove the dish from the oven. Let it rest for a few minutes before serving. Garnish with fresh thyme leaves for an added touch of flavor and freshness.

Ingredients

Instructions

Nutrition Facts