Cheesy Scalloped Potatoes
Ingredients
- 1 Tbsp water
- 6 medium/large russet potatoes, sliced 1/8 inch thick
- 1 large white or yellow onion, chopped into small pieces
- 1/3 cup all-purpose flour (substitute with GF flour)
- 1/3 cup dairy-free butter
- 1/2 cup vegetable broth
- 1 1/2 cup unsweetened dairy-free milk
- 2 cups dairy-free GF cheddar cheese shreds (substituted with a blend of mozzarella and cheddar)
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp 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 7 minutes. Drain the water and set potatoes aside.
Preheat the oven to 400 degrees Fahrenheit (204 C).
Heat a small pot on medium heat and add the chopped onion, water, and 1/2 tsp of salt. Cook for 3 minutes.
Combine the dairy-free butter with the cooked onion 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.
Lastly, add the unsweetened milk, dairy-free cheese, 1/2 tsp salt, pepper, and garlic powder to the sauce. 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. Alternatively, you can lay the potatoes down horizontally, layering them 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.
Leftovers last up to 3 days covered in the refrigerator.
