The other day, I was ironing out holiday plans with my sister and parents. It was determined that the only time we could all get together for Christmas was in the morning, so we decided on a brunch. At the time, the only thing I knew I’d be serving would be a nice ham, and some sort of baked egg dish (I’ve since determined we’ll enjoy a variation on this frittata). When I called my mom to discuss plans and mentioned ham, she suggested scalloped potatoes.
It sounded delicious – ham with scalloped potatoes. But I felt a twinge of heartache as I envisioned the creamy, cheesy scalloped potatoes I was accustomed to; after all, I wouldn’t be able to indulge. (Yes, that might be a touch self-centered, but I’m being honest here.) And those dairy-free cheeses (such as Daiya), while I enjoy them, don’t fool the rest of the cheese-eating members of my family. I started to go down the path to decide whether to make it and just not eat (after all, there would be plenty of other safe things for me to eat), or to make something else. Then, I thought, what if I could find another way to make dairy-free scalloped potatoes?
And just like that, I was researching.
I browsed what seemed to be a hearty handful of recipes, no two of which were alike. (Except for, you know, the potato part.) I considered the flavor combinations that were used, and started to formulate a recipe that was unique to my own tastes. I wanted creamy and decadent, but didn’t want it to taste like “fake” dairy. I wanted it to be so flavorful that no one would wonder where the cheese was.
I think I’ve accomplished that goal. These scalloped potatoes are decadent. Creamy. Golden brown on top. Rich and full of flavor. You might even think that they’re better than the traditional version, finding ways to sneak just one more bite. I hope so. I hope these potatoes steal the show at your next meal, as I’m
afraid hoping they might just do that for me.
Scalloped Potatoes (Gluten-Free, Vegan)
About 3 lbs gold potatoes (Yukon Gold works well) peeled and sliced thin ( I used a mandoline)
1 c coconut milk
1 c vegetable broth (chicken broth can be used)
2 T vegan butter (I used Earth Balance)
2 T arrowroot starch
2 T sweet white rice flour
½ t onion powder
¼ t garlic powder
½ t dry mustard powder
¼ t white pepper
¼ t nutmeg
3 T mayonnaise (vegan mayonnaise to keep it vegan; regular can be substituted)
¼ c white wine
1 T lemon juice
Salt to taste
Preheat oven to 350 degrees. Grease a baking dish and set aside. (I used a dish that was 7X11 inches.)
Combine potatoes, coconut milk and broth in a saucepan. Simmer until potatoes are tender, about 5 minutes. Drain, reserving milk mixture. (Use a sieve and a bowl underneath to catch the milk.)
Clean out saucepan and add vegan butter. Melt over medium heat and add in arrowroot starch and sweet white rice flour, whisking for 30 seconds or so, to cook the flour. Add back the milk mixture, the nutritional yeast flakes, onion powder, garlic powder, mustard powder, pepper, nutmeg, mayonnaise, and white wine. Continue to whisk until smooth. Continue heating
and whisking until thickened. Remove from heat.
Layer about half of the potatoes in the bottom of your prepared baking dish. Pour half of the sauce over this layer. Press down the
potatoes to make sure the sauce covers them all around. Add the remaining potatoes and pour the rest of the sauce over the top. Press again to ensure the sauce covers the potatoes.
Bake for an hour or until potatoes are browned on top and tender throughout. Serves 8.
Looking for other gluten-free holiday dish ideas? Check out this discussion over at the Udi’s Gluten-Free Community!