This lightened up dairy-free scalloped potato recipe comes collectively effortlessly in a single pan using a gluten-free bechamel, shallots and scallions. Like a conventional au gratin, it’s a classy trip aspect dish, or make-ahead alternative for a weeknight that you may serve alongside rotisserie hen or roasted pork loin and a straightforward salad.
As soon as I used to be going by the use of my carb wishlist for my latest cookbook, I truly struggled with the potato chapter. There have been just so many culturally very important recipes involving spuds, significantly American dishes that we’re used to having on the holiday desk. Which is all to say that somehow alongside the way in which during which, gluten-free scalloped potatoes didn’t make the scale back and I’ve REGRETS that I wish to rectify correct proper right here, correct now.
Most likely probably the most annoying components of developing dairy-free scalloped potatoes may be what makes it such a robust, effortlessly elegant dish. And that is the slicing of the potatoes. Simple, it isn’t. Nonetheless value it? Certain, fully.
As a result of the solely emergency room go to I’ve had the pleasure of experiencing as an grownup was on account of a mandolin-related incident, I select to thinly slice my potatoes by hand with a sharp knife. Should you occur to go slowly, you’re going to get the equivalent tissue skinny slices.
The second labor-intensive ingredient of developing conventional scalloped potatoes gluten-free is making a bechamel. Should you’re evaluating a potato scallop to its French cousin, au gratin, one in every of many elements of differentiation is that the latter usually makes use of cheese. This allows you to usually skip the bechamel and use heavy cream given that melted cheese acts as a glue throughout the casserole.
Make Gluten-Free and Dairy-free Scalloped Potatoes
Since I’m making scalloped potatoes which may be every gluten-free and dairy-free, I opted for making a béchamel using plant-based milk and white rice flour. You could use irrespective of gluten-free flour you’ve got gotten accessible. Béchamel sauce does not require rather a lot and most selections will offer you the thickness you want. For the milk, I select unsweetened almond, oat or coconut.
Should you occur to find bechamel sauces intimidating, you’ll be able to do a blender hack to make a base that’s identical to my gluten-free and dairy-free alfredo sauce. And should you occur to’re not vegan, you may presumably moreover uncover using my dairy-free cream of hen soup as a base.
I generally make this dairy-free scalloped potato recipe with out cheese, nonetheless I’ve added it as an non-obligatory ingredient for anyone who wishes a low dairy alternative or might experiment with plant-based cheeses. It’s not wanted, nonetheless does have the extra good thing about developing the very best of the gluten-free scalloped potato casserole a surprising golden brown.
For consolation, I’ve designed this recipe to utilize only one pan. You make the bechamel in a skillet after which toss in your potatoes. This can be barely messier than tossing each little factor collectively in a bowl, nonetheless I’d reasonably wipe a few bechamel streaks off my counter than have to clean an additional pan and a bowl. Merely start with an oven protected pan – I like this cast-iron skillet for its ground area.
The ultimate ingredient that models my dairy-free scalloped potatoes apart is that I exploit a combination of shallots and scallions instead of onions. I uncover that these soften away barely greater throughout the potato mixture and impart a surprising style. Should you want to give them a southwestern spin, try together with diced jalapeno! It’s a favorite style combination that I moreover use on this gluten-free mac and cheese.
Be taught on for this dairy-free scalloped potatoes recipe and let me know if there are each different classics you’d like me to find!
With properly being and hedonism,
Phoebe
Servings 6
Elements
- 4 tablespoons plant-based butter or olive oil divided
- 2 big shallots thinly sliced
- 1 bunch scallions white and inexperienced elements separated, every thinly sliced
- 2 tablespoons white rice flour or AP gluten-free flour
- 1 1/2 cups plant-based milk
- 1/2 cup hen or vegetable broth or white wine!
- 1 teaspoon sea salt
- 2 kilos Yukon Gold potatoes pores and pores and skin on, sliced ⅛-inch thick
- 1/3 cup grated cheddar cheese or plant-based numerous non-obligatory
Instructions
Preheat the oven to 400 ranges F.
In a medium (12-inch) ovenproof skillet, heat 2 tablespoons of the dairy-free butter or oil over a medium flame. Add the shallots and white scallions. Sauté until mushy and beginning to caramelize, 5 minutes. Take away to a bowl.
Add the remaining 2 tablespoons of oil or butter. Sprinkle throughout the flour and whisk until included proper right into a thick paste. Slowly stream throughout the milk and stock, whisking to combine. Simmer the sauce over medium heat until thickened ample to coat the once more of a spoon, about 5 minutes. If it’s not getting there, don’t stress. The sauce will thicken further throughout the oven and since it cools. Season with the salt.
Rigorously change the potatoes, shallot mixture, and half the inexperienced scallions to the pan and toss to coat throughout the dairy-free cream mixture. Manage in a good layer. If using, sprinkle the potatoes with the cheese.
Cowl the skillet with foil and bake for half-hour until the potatoes are tender. Take away the foil and proceed to bake until the potatoes are cooked by the use of and crispy throughout the perimeters and the cheese, if using, is frivolously browned on excessive, 20 to half-hour.
Allow the gluten-free potato scallop to face at room temperature for 5 to 10 minutes sooner than serving warmth garnished with the remaining scallions.
Should you occur to make this, tag @phoebelapine and #feedmephoebe – I’d wish to see it!