Dairy-Free Scalloped Potatoes Recipe

Potatoes: Thinly sliced to ensure even cooking and a tender texture.

Onion: Finely chopped to add a sweet and savory flavor.

Unsweetened almond milk: A dairy-free alternative that provides creaminess without lactose.

Olive oil: Used to create the roux and add a rich flavor.

All-purpose flour: Essential for thickening the sauce.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth.

Garlic powder: Infuses the sauce with a subtle garlic flavor.

When making the sauce, ensure you whisk the flour and olive oil mixture constantly to avoid burning and to create a smooth base. Gradually adding the almond milk while whisking helps prevent lumps, resulting in a creamy and consistent sauce.

• Unsweetened almond milk - Substitute with coconut milk: Coconut milk provides a creamy texture and a slightly sweet flavor that complements the potatoes well.

• Unsweetened almond milk - Substitute with soy milk: Soy milk has a neutral flavor and similar consistency to almond milk, making it a good alternative.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for cooking and baking.

• Olive oil - Substitute with coconut oil: Coconut oil adds a slight coconut flavor and works well in dairy-free recipes.

• All-purpose flour - Substitute with cornstarch: Cornstarch is a gluten-free thickening agent that can replace flour in the sauce.

• All-purpose flour - Substitute with arrowroot powder: Arrowroot powder is another gluten-free thickener that works similarly to cornstarch.

• Salt - Substitute with sea salt: Sea salt has a slightly different mineral content and flavor but works the same way in recipes.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain a lighter color in the dish.

• Garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.

• Garlic powder - Substitute with onion powder: Onion powder can add a similar depth of flavor if garlic is not available.

• Allow the scalloped potatoes to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled potatoes to an airtight container. If you don't have one large enough, you can use multiple smaller containers.
• Store the container in the refrigerator. The scalloped potatoes will stay fresh for up to 4 days.
• For freezing, place the cooled scalloped potatoes in a freezer-safe container or wrap them tightly in aluminum foil followed by plastic wrap. This double layer helps prevent freezer burn.
• Label the container with the date so you know when you stored it. Scalloped potatoes can be frozen for up to 3 months.
• To reheat, thaw the scalloped potatoes in the refrigerator overnight if frozen. Preheat your oven to 350°F (175°C).
• Transfer the potatoes to an oven-safe dish if they aren't already in one. Cover with aluminum foil to retain moisture.
• Bake for about 20-25 minutes, or until heated through. If you prefer a crispy top, remove the foil for the last 5-10 minutes of baking.
• For a quicker option, you can reheat individual portions in the microwave. Place a serving on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, or until hot. Stir halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover scalloped potatoes in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the potatoes from drying out.
  4. Heat for about 20-25 minutes, or until the potatoes are heated through.
  5. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method:

  1. Transfer a portion of the scalloped potatoes to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the potatoes halfway through to ensure even heating.
  5. Continue microwaving in 1-minute intervals until the potatoes are hot.

• Stovetop Method:

  1. Place the leftover scalloped potatoes in a non-stick skillet.
  2. Add a splash of unsweetened almond milk or vegetable broth to prevent sticking.
  3. Cover the skillet with a lid and heat over medium-low heat.
  4. Stir occasionally to ensure even heating.
  5. Heat until the potatoes are warmed through, about 10-15 minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the scalloped potatoes in a single layer in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through.
  4. Check to ensure the potatoes are heated evenly and serve immediately.

• Oven: Used to bake the scalloped potatoes at a consistent temperature of 375°F (190°C).

• Saucepan: Used to heat the olive oil and cook the flour and almond milk mixture until it thickens.

• Whisk: Essential for gradually whisking in the almond milk to ensure there are no lumps in the sauce.

• Measuring cups: Used to measure the almond milk, olive oil, and flour accurately.

• Measuring spoons: Used to measure the salt, pepper, and garlic powder precisely.

• Knife: Used to finely chop the onions and thinly slice the potatoes.

• Cutting board: Provides a safe surface for chopping onions and slicing potatoes.

• Baking dish: The dish in which the layered potatoes, onions, and sauce are baked.

• Aluminum foil: Used to cover the baking dish for the first part of the baking process to ensure the potatoes cook evenly.

• Mixing spoon: Used to stir the sauce and combine the ingredients.

• Grease brush: Used to grease the baking dish to prevent the potatoes from sticking.

• Oven mitts: Protect your hands when placing the baking dish in and out of the oven.

• Cooling rack: Allows the dish to cool slightly before serving.

Use a mandoline: Slice the potatoes quickly and evenly with a mandoline to save time.

Pre-chop onions: Finely chop the onions in advance and store them in the fridge.

Make sauce ahead: Prepare the sauce a day before and refrigerate it.

Layer efficiently: Arrange the potatoes and onions in the baking dish while the sauce is cooking.

Use foil wisely: Cover the dish tightly with aluminum foil to speed up the initial baking process.