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Recipes

Classic Vegan Scalloped Potatoes

This comfort food casserole is rich and cozy

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If there’s one kind of casserole everyone loves, it’s a layered, saucy, creamy and totally cheesy dish of scalloped potatoes. We got rid of the dairy and subbed in nutritional yeast and nondairy Parmesan to achieve a cheese-like flavor in our vegan scalloped potatoes. Plus, this cheese-free dish is filled with nutrients. The recipe calls for spuds with the skin on, since the nutrients in potatoes are found predominantly in the skins. This gives you a serving of potassium (which is needed for synthesizing protein and metabolizing carbs) and vitamin C (which is best known for improving immune defense, among a long list of other benefits).

Servings
6
Cook Time
20 min
Duration
75 min

Ingredients

  • 3 tbsp extra-virgin olive oil, divided
  • 1 yellow onion, cut into ⅛-inch-thick slices
  • 3 large cloves garlic, minced
  • ½ tsp each sea salt and ground black pepper, divided
  • 2 lb yellow-fleshed potatoes, scrubbed, cut into ⅛-inch-thick slices (about 3)
  • 5 sprigs thyme, leaves picked
  • ¾ tsp smoked paprika
  • 1½ cups reduced-sodium vegetable broth, divided
  • 2 tbsp arrowroot flour
  • ⅓ cup grated nondairy Parmesan
  • 3 tbsp nutritional yeast
  • 1 tbsp chopped chives or thyme leaves, for garnish

Preparation

  1. Preheat oven to 400°F. Place a 1.5-qt casserole dish on a baking sheet.
  2. In a large nonstick skillet on medium, heat one-third of oil. Add onion and cook, stirring for 3 minutes; stir in garlic, pinch each salt and pepper and cook until fragrant, about 1 minute.
  3. Push onion mixture to side of skillet and add remaining oil. Scatter potatoes and sprinkle remaining salt, pepper, thyme and paprika and cook, stirring until potatoes are slightly softened, 7 to 9 minutes. Stir in one-half of broth, scraping up bits from bottom of pan.
  4. In a small bowl, whisk remaining one-half of broth and arrowroot to create a slurry; drizzle over potatoes and bring to a boil. Cook, flipping potato mixture, for 1 to 2 minutes, until sauce is thickened.
  5. In a small bowl, combine Parmesan and nutritional yeast. Arrange one-third of the potato mixture with liquid in the casserole dish and sprinkle with one-third of the Parmesan mixture; repeat with remaining potato mixture with liquid and Parmesan mixture.
  6. Cover with foil and bake for 30 minutes. Remove foil and continue to cook until potatoes are tender when pierced with a paring knife and top is browned, about 25 minutes.
  7. Broil for 1 to 2 minutes for a crispy top, if desired. Let cool for 10 to 15 minutes then sprinkle with chives or thyme before serving.

Nutrition Information

  • Serving Size ⅙ of recipe
  • Calories 223
  • Carbohydrate Content 36 g
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 4 g
  • Protein Content 6 g
  • Saturated Fat Content 1 g
  • Sodium Content 358 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 5 g
  • Polyunsaturated Fat Content 1 g