VEGAN SCALLOPED POTATOES

#vegan #plantbased #glutenfree



SCALLOPED POTATOES

I'm a veggie lover. Well, duh!

My kids are always like mom you love everything you try don't you. And I always run through my head of all foods and then nod an embarrassed yea ☺️

But the truth is there is one veggie that I'm not the biggest fan of. This may shock you so make sure your sitting down. This little guy is such a staple in our western diet I'm not even sure most people would consider it a vegetable. Actually in the wake of carb-phobia the vegetable I'm about to mention has be totally demonized. It's the carb everyone has a love-hate relationship.

That's right, I'm talking about the potato, the tater, the spud. I was never a high fan, but not for the reason that diet culture is telling us. I think potatoes are actually nutrient-rich and just like all foods should be eaten in moderation.

The reason why I personally never connected with potatoes bc I always found then simple. Never enough flavor maybe a bit dry. Just eh.

But then we have scalloped potatoes. Those melt in your mouth, creamy, yummness! (Word? Now it is.)

These are truly awesome. And maybe my most favorite potato dish. ok let’s get to the recipe!




VEGAN SCALLOPED POTATOES

(10 servings)

Tools: Food Processor


Ingredients:


Potato Base

  • 10 Small Yukon Potatoes (yellow potatoes), scrubbed, not peeled

  • 1 onion, peeled and cut into 4ths

  • 2 garlic cloves

  • 1-2 cups spinach (optional)

  • 1/2 cup dill (optional)

  • Smokey Paprika

"Cream" Sauce

  • 6 Tbsp Olive Oil

  • 5 Tbsp All-Purpose Flour (or Oat Flour if Gluten-free)

  • 4 cups of non-dairy milk (I used rice)

  • Salt and Pepper to taste

  • can add garlic powder and dried parsley.

Garnish:

  • 1/4 cup dill, chopped

  • 3-4 scallions (green onions), thinly sliced


Method:

  1. Pre-heat your oven to 180c/ 350f.

  2. Fit your food processor with the mandolin insert (on the grater insert if you reverse it there is usually one long blade which is the mandolin).

  3. Start the food processor with the cover on and put the potatoes the long way through the small opening on the top. Push down using the insert. The potatoes should be sliced to thin circles. Switch the insert to the grater and grate your onion and garlic. Add your potatoes mixture to an oven to table dish. Larger will be shallower scalloped potatoes and a smaller dish will make it thicker.

  4. Cream Sauce: Add the oil to a pot on the stove and heat it at medium to high heat. As the oil heats, add the flour and stir or whisk vigorously. Add the milk all at once and continue to stir and whisk (you can alternate between a wooden spoon and a whisk) and allow the sauce to gradually thicken. You will usually get to the right thickness after it has reached boiling point and boiled for a few minutes.

  5. When you’ve reached the desired thickness (keep in mind that the sauce will continue to thicken as it cools), remove from the heat and add spices.

  6. Pour sauce over the potatoes and mix so all the potatoes are covered in the sauce. Flatten the mixture and sprinkle with smoked or sweet paprika.

  7. Bake in the oven for at least 1 hour maybe 2 hours depending on your oven. The top should be browned and crispy and the inside should be melt in your mouth soft. If top is too browned but inside need more time then cover with foil and continue baking.

  8. Serve hot and sprinkle with dill, parsley and/or sliced stations for extra flavor and beauty. Enjoy 🤗

Did you make this recipe?

Go on. Take a picture. You know you want to.

Make sure to post it and tag @veg.it.out on Instagram and hashtag #vegitout



Also☝️, did you know we have a meal subscription service in Israel?


Sign up for our exclusive waiting list, and we will let you know as soon as we launch and are open for orders. 🥳️ (Sign up here for the waiting list)



110 views0 comments
  • Facebook
  • Pinterest
  • Instagram
  • LinkedIn

 Made with ❤️

vegitout.com © 2019 by Bayla Haskel