Creamy Scalloped Potatoes (plant-based, gluten-free)

5 from 2 votes
This is the kind of dish where you say “how can it taste THIS good?”
Layered potatoes in a creamy sauce with a crunchy topping. What’s not to like?
I will now be making this scalloped potato recipe gem for every family holiday feast.
As I wash the potatoes, I say a mindfulness verse to myself that reminds me of how interconnected we are with the Earth and other living beings:
In these potatoes,
I see the sunshine,
the rain,
the soil,
the bugs,
the farmers.
This food is a gift of the whole universe
coming together to make our meal possible.
Prep Time 25 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 40 mins
Course Main Course
Cuisine Vegan
Keyword casserole, comfort food, gluten-free, holiday, plant-based, potatoes

Ingredients

  • 4 large or 10 medium potatoes (about 3 pounds), thinly sliced
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 1 cup raw cashews, soaked in hot water for at least 10 minutes
  • 1 block extra-firm tofu, crumbled
  • 1 tsp garlic powder
  • ¼ cup nutritional yeast
  • 2 cups vegetable broth or water
  • 2 Tbsp lemon juice, squeezed from 1 medium lemon
  • Salt and pepper to taste
  • ½ cup almond flour or gluten-free breadcrumbs

Directions 

  • Slice your potatoes (use a mandolin if you have one!) then arrange the sliced potatoes in an oiled, rectangular, glass baking dish.
  • In a medium pan, cook the onions in the olive oil over medium-high heat for about 10 minutes until they’re brown, stirring frequently.
  • Drain the soaked cashews and put them in a blender with the nutritional yeast, tofu, and vegetable broth. Blend until the mixture is very smooth, then pour it into the pan with the onions. Turn the heat down to medium and add in the lemon juice, salt and pepper.
  • Cook for 2-3 minutes, stirring, to thicken up the sauce. Taste for seasoning and adjust to whatever level of salt, pepper and lemon tastes best to you.
  • Pour the sauce over the potatoes and lift up the potato slices with a fork to let the sauce get in between all the layers.
  • Sprinkle the almond flour or breadcrumbs over the top.
  • Cover with aluminum foil and bake at 400F for 40 minutes, then remove the foil and bake for 20 more minutes until the potatoes are soft and the top is brown and crunchy.
  • Cut into it and enjoy your feast of creamy scalloped potatoes, with some green veggies on the side. Leftovers are fantastic the next day too.
Notes
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! 
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