Best Dairy Potato Bake Recipes

DAIRY-FREE SCALLOPED POTATOES

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.

DAIRY POTATO BAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Mix ingredients together in a large bowl.
• Pour into a 9 x 13 inch dish.
• Bake at 350 degrees for one hour.
• Top with crushed potato chips for the last 5 minutes of the hour.

CREAMY BAKED POTATOES

Steps:

• Gather the ingredients.
• Preheat the oven to 450 F/230 C. Spray a baking pan with cooking spray .
• Wash, peel, and slice potatoes into thin slices using a sharp knife or a mandoline.
• Lay the potatoes in the pan.
• Add the cream and minced garlic to the potatoes. Generously season with salt and pepper. To add some color, sprinkle some paprika on top.
• Cover and bake for 45 minutes. Uncover and bake for another 15 minutes. The potatoes should be tender.

TWICE-BAKED POTATOES

Steps:

• Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
• Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
• Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
• Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.