Dairy Free Herbed Scalloped Potatoes is comfort food at it’s best. Potatoes baked in a casserole that have been covered with a creamy white sauce. Herbs sprinkled over all for a little extra sumpin sumpin.
Comfort food can take a step forward and still give you that old nostalgic feeling. This Dairy Free Herbed Scalloped Potatoes recipe is a great example of that. Since it is lower in fat that can give your lots of comfort too.
Right out of the oven comes a bubbling casserole filled with potatoes and lots of creamy sauce. The difference is that dairy free milk is used in the roux and the casserole is sprinkled with finely ground cashews and a bit of fresh herbs. That all cranks up the flavor a notch. There is no onion in this recipe either so it covers all of the picky eaters. You, of course, can add finely chopped onion into the melted butter before you add the flour. It will be great that way too but since I had to make it ‘onionless’ for my ‘big kid’ I thought I would give exact measurements for that.
Potatoes come in all colors and sizes. Some are better for boiling, some are better for baking. I used russet potatoes for this casserole. They are such a straight forward tasting potato that holds up really well with lots of sauce. Even after all the baking you’ll get a nice forkful of sliced potato that almost melts in your mouth. Another great russet potato recipe that is impressive for company, yet still simple, is Twice Baked Potatoes. It gets ooohs and aaahs every time.
This casserole was so good last night. Ed verbally complimented me on the potatoes and went back for more. He is so happy there are leftovers for tonight. Me too. Besides looking forward to a good dish it is also almost like having the night off. That is something we can all use once in a while, right?
Dairy Free Herbed Scalloped Potatoes
- 1 tablespoon dairy-free butter to grease the bottom and sides of a 9"x13" casserole or butter two smaller casseroles
- 5 cups russet potatoes peeled and sliced
- 4 tablespoons dairy-free butter
- 4 tablespoons flour
- 3 cups dairy-free milk unsweetened
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup cashews finely ground
- 1 tablespoon fresh thyme
- Peel and slice potatoes to measure 6 to 7 cups.
- Place in a large bowl of water as you go along slicing. This will keep the potatoes from turning brown.
- Melt the dairy free butter in a large saucepan.
- Add the flour and stir over medium heat for a minutes. Keep stirring so that it is all blended well.
- Pour in the dairy free milk.
- Bring to a low boil stirring often.
After the sauce comes to a boil turn down the heat to medium and cook until it is smooth and thickens a bit. About 10 to 15 minutes. Add salt and pepper and stir.
- Layer the potatoes in a large 9" x 13" casserole dish, overlapping in a staggered type of style. This lets the sauce get down in between the nooks and crannies.
- Pour the sauce all over the top.
- Cover with a lid or foil.
- Bake at 350° for 30 minutes.
- Uncover and bake another 30 minutes.
- Sprinkle the finely ground cashews all over the top.
- Bake another 30 minutes.
- Remove from over and sprinkle fresh herbs over the top.
- Let stand for 10 minutes. The sauce will thicken.
You'll need to make the casserole in two smaller casseroles so that yo can slip them int the large freezer bags. Make your casseroles, lay plastic wrap over that but tap it down so that it touches the top of the casserole, then cover with foil then slip in a freezer bag.
To bake: defrost overnight in the fridge and then remove the foil and plastic wrap. Replace the foil and bake at 350 for 40 minutes. Then uncover and bake another 30 minutes.