Dairy Free Herbed Scalloped Potatoes is comfort food at it's best.
5 from 14 votes
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Dairy Free Herbed Scalloped Potatoes

Dairy Free Herbed Scalloped Potatoes is comfort food at it's best.

Course Side Dish
Recipe Type Casserole
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 servings
Calories 219 kcal
Author Ginny McMeans

Ingredients

  • 1 tablespoon butter dairy-free to grease the bottom and sides of a 9"x13" casserole or butter two smaller casseroles
  • 6 cups russet potatoes peeled and sliced
  • 4 tablespoons butter dairy-free
  • 4 tablespoons flour
  • 3 cups almond milk unsweetened (you can use any dairy-free milk of your choice
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh thyme

Instructions

  1. Peel and slice potatoes to measure 6 to 7 cups.
  2. Place in a large bowl of water as you go along slicing. This will keep the potatoes from turning brown.
  3. Melt the dairy free butter in a large saucepan.
  4. Add the flour and stir over medium heat for a minutes. Keep stirring so that it is all blended well.
  5. Pour in the dairy free milk.
  6. Bring to a low boil stirring often.
  7. 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.

  8. 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.
  9. Pour the sauce all over the top.
  10. Cover with a lid or foil.
  11. Bake at 350° for 30 minutes.
  12. Uncover and bake another 60 minutes.

  13. Remove from oven and sprinkle fresh herbs over the top.

  14. Let stand for 10 minutes. The sauce will thicken.

Recipe Notes

IF FREEZING:

You'll need to make the casserole in two smaller casseroles so that yo can slip them into the large freezer bags. Partially bake for the first 40 minutes.  Let cool, 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 10 minutes. Then uncover and bake another 30 minutes or until heated through.

 

 

Nutrition Facts
Dairy Free Herbed Scalloped Potatoes
Amount Per Serving (1 cup)
Calories 219 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 25mg 8%
Sodium 833mg 35%
Potassium 528mg 15%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Protein 3g 6%
Vitamin A 6.9%
Vitamin C 10.9%
Calcium 17.3%
Iron 8.4%
* Percent Daily Values are based on a 2000 calorie diet.