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!
Latest posts by Lori Hill (see all)
- 5 Items I Take With Me to Live Low Waste - November 17, 2017
- Vegan Apple Salad - November 10, 2017
- 5 Simple Tweaks to Accomodate Any Vegan at Thanksgiving - November 7, 2017