Scalloped potatoes were a huge part of my childhood. My mother would make them for Thanksgiving and Christmas and my oldest sister and I would always fight for the leftovers. Mom’s original recipe included milk, butter, and bacon, but when I became a vegetarian, I replaced the bacon with an Italian veggie sausage from Light Life. Sadly, that sausage contains egg, so when I went vegan, I had to say goodbye to that product and as a result, stopped making scalloped potatoes. But I began to miss them, so I decided to make it vegan and was able to do so in 2 easy steps:
(1) Soy milk is an easy replacement for cow milk, but I’m not a hug fan of it because it changes the taste of the scalloped potatoes. And while I can’t stand the smell of coconut oil when it is being cooked, I opted for coconut milk by Native Forest and I can’t even discern a coconut taste!
(2) Instead of dairy butter, I used a couple of tablespoons of Earth Balance Vegan Buttery Sticks.
So try this out and let me know what you think!
- 3 -4 TBS vegan butter
- 6 Russett potatoes, peeled and thinly sliced
- 1/2 cup flour
- 1 1/2 cups diced onion
- salt and pepper to taste
- 3 13.5 ounce cans of coconut milk
- Preheat oven to 350 degrees Fahrenheit
- Butter bottom and sides of a 12 1/4" x 10 1/4" x 2 1/4" casserole dish
- Add a layer of potatoes so that you cannot see the bottom of the dish
- Using a sifter, sprinkle flour over potatoes until they are lightly covered
- Sprinkle 1/2 cup of the onions
- Slice off 1 tablespoon of butter and cut it lengthwise then widthwise to form small pats. Dot pats evenly over potato mixture
- Sprinkle with salt and pepper
- Repeat layers 2 more times
- Pour warmed coconut milk over mixture, ensuring it covers the flour, leaving no dry spots
- Baked for 1 hour or until bubbly
- If the size of your casserole dish isn't an exact match, adjust your cooking time or just watch your potatoes closely as they near the hour mark when baking!
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