Description
Cheesy, creamy gluten-free scalloped potatoes deliver comfort straight from French countryside kitchens. Layers of tender potato slices, rich cheese sauce, and herbal notes promise a luxurious side dish perfect for family gatherings and weekend dinners.
Ingredients
Scale
Main Ingredients:
- 3 lbs (1.36 kg) Yukon gold potatoes, sliced into 1/8-inch rounds
- 1/2 cup (60 g) raw, unsalted cashews
- 3 cloves garlic, minced
- 1 cup (240 ml) full-fat coconut milk
- 1 cup (240 ml) chicken broth (or vegetable broth for vegan)
Seasoning and Flavor Enhancers:
- 1 tablespoon chopped parsley (for garnish, optional)
- 1 teaspoon sea salt
- 2 teaspoons onion powder
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
Cooking Fats:
- 2 tablespoons ghee (or vegan butter for a dairy-free option)
- 3/4 cup (180 ml) water
Instructions
- Prepare the cooking environment by warming the oven to 375°F and coating a 9×12-inch baking dish with a light layer of grease.
- Use a mandolin or sharp knife to transform Yukon gold potatoes into delicate 1/8-inch rounds, optionally removing the skin. Transfer the potato slices to a spacious mixing bowl.
- Create a velvety dairy-free sauce by pulverizing cashews with water, lemon juice, nutritional yeast, onion powder, and salt in a high-speed blender until achieving a silky smooth consistency.
- Activate a large skillet over medium heat and introduce ghee or vegan butter. Infuse the pan with minced garlic, allowing it to release its aromatic essence for 1-2 minutes.
- Incorporate coconut milk, vegetable broth, the prepared “cheese” sauce, and a pinch of salt into the skillet. Gently coax the mixture into a slightly thickened state.
- Construct the casserole by arranging the first third of potato slices across the baking dish’s bottom, followed by an even distribution of sauce. Repeat this layering process two additional times.
- Shield the dish with foil and nestle into the preheated oven for 30 minutes of initial baking.
- Remove the foil and continue baking for an additional 30-35 minutes until the surface transforms into a golden, bubbling landscape.
- Elevate the dish’s visual appeal by scattering freshly chopped parsley across the top, then serve while warmth still radiates from the potatoes.
Notes
- Use a mandolin for uniformly thin potato slices, ensuring even cooking and a professional texture.
- Soak cashews overnight or boil for 15 minutes to create an ultra-smooth, creamy sauce base.
- Consider adding smoked paprika or herbs like thyme to enhance the sauce’s depth and complexity.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 295
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg