Best Best Ever Scalloped Potatoes No Dairy Recipes

Dairy-Free Scalloped Potatoes image

Provided by Alisa Fleming

Categories Side

Time 1h50m

Yield 8 servings

Number Of Ingredients 9

5 large potatoes, optionally peeled (see note below)
1 medium yellow onion, chopped
3 tablespoons dairy-free buttery spread or margarine
¼ cup all-purpose or white-wheat flour (can sub your favorite gluten-free flour blend)
¼ cup mayonnaise or vegan mayo (for egg-free)
1¾ cups chicken broth, no chicken broth (for vegan), or water
¾ teaspoon salt
⅛ teaspoon white pepper
Paprika or herbs, for topping

Steps:

Preheat your oven to 350ºF and grease a deep baking dish.
Slice the potatoes very thin. A mandolin is very helpful here (I use this one).
Toss the potato slices and onion together in a large bowl, and then spread in your prepared baking dish.
Melt the buttery spread in a saucepan over medium-low heat. Whisk in the flour to make a thick paste. Whisk in the mayonnaise, and then slowly whisk in the broth or water to prevent any lumps. Add the salt and pepper.
Increase the heat to medium, and cook, whisking constantly as it bubbles, until the mixture is thick, just a few minutes.
Pour the sauce over the potatoes. Sprinkle the top with paprika or herbs.
Bake for 90 minutes, or until the potatoes are fork tender and lightly browned on top.

Dairy-Free Scalloped Potatoes image

Provided by A Happy Harvest

Time 1h30m

Yield 16

Number Of Ingredients 8

cooking spray
12 potatoes, peeled and thinly sliced
2 onions, thinly sliced
salt and ground black pepper to taste
⅓ cup non-dairy butter
⅓ cup all-purpose flour
3 cups vegetable broth
1 pinch paprika, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with nonstick cooking spray.
Layer potatoes and onions in the prepared baking dishes, seasoning each layer with salt and pepper.
Melt non-dairy butter in a medium saucepan over medium heat. Stir in flour until blended. Whisk in vegetable broth, stirring constantly, until sauce boils and thickens. Pour sauce over the potatoes and onions; sprinkle paprika over the top.
Bake in the preheated oven until potatoes are tender and golden brown, about 50 minutes.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 33.5 g, Fat 4 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 1.1 g, Sodium 143.9 mg, Sugar 3 g

Best Ever Scalloped Potatoes (No Dairy) image

Provided by Pam Stewart

Categories Potatoes

Time 1h20m

Number Of Ingredients 6

12 potatoes sliced thin
3 onions, finely chopped or sliced thin if you prefer
1/3 c butter or non dairy margarine for those of you looking for a totally non dairy margarine earth balance has no milk products in it.
3 c boiling chicken broth
1/3 c all purpose flour
salt, pepper and paprika to taste

Steps:

1. In 2 shallow, well greased 2 Qt. Casserole dishes layer, Potatoes and Onions sprinkling with salt and pepper between each layer.
2. In a medium sauce pan melt Butter or Margarine over medium heat. Stir in flour until well blended. Wisk in chicken stock; cook stirring constantly until it boils and thickens.
3. Pour sauce over potatoe casserole and sprinkle with paprika to taste.
4. Bake uncovered at 350 degrees for about 50 minutes or until potatoes and tender and golden brown