Dairy-Free Cheesy Scalloped Potatoes
Ingredients
- 1 tablespoon water
- 6 medium or large russet potatoes
- 1 large white or yellow onion
- 1/3 cup all-purpose flour (substitute with gluten-free flour)
- 1/3 cup dairy-free butter
- 1/2 cup vegetable broth
- 1 1/2 cups unsweetened dairy-free milk
- 2 cups dairy-free gluten-free cheddar cheese shreds (substituted with a blend of mozzarella and cheddar)
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons Italian seasoning
Preparation
Fill a large pot with the sliced potatoes and cover with water. Bring the water to a boil and cook the potatoes for 5 minutes. Drain the water and set potatoes aside.
Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
Heat a small pot on medium heat and add the chopped onion, water, 1/2 teaspoon of salt and cook for 3 minutes. Combine the butter and cook for another 2-3 minutes or until the onion starts to get soft.
Add the flour and mix. Then slowly pour the vegetable broth and stir until a cheesy sauce is formed.
Add the unsweetened milk, cheese, 1/2 teaspoon salt, pepper, and garlic powder to the sauce and stir constantly until the cheese melts and the sauce thickens. Once the sauce has thickened take the pot immediately off the heat.
Pour half of the cheese sauce evenly on the bottom of a 9 inch by 15 inch pan.
Arrange the potatoes in the baking dish vertically, making 3 rows or lay them down horizontally, layering the potatoes on top of one another. Pour the rest of the cheese sauce on top of the potatoes evenly and sprinkle Italian seasoning on top.
Bake for 45-50 minutes or until the potatoes are cooked all the way through.
Tips
Leftovers last up to 3 days covered in the refrigerator.
