I love potatoes and one of my favorite dishes is scolloped potatoes. For far too long I was scared to make it dairy-free. I was scared by omitting or substituting it would some how ruin my favorite side dish. I only wish I had not waited so long to try this! A sweet woman I know shared her recipe with me, and since then, I have made scolloped potatoes without milk or butter many many times!

Angie's Scolloped Potatoes-revised for dairy-free
6 potatoes
3 Tbs Earth Balance "butter"
3 Tbs white flour
1 tsp salt
1/4 tsp pepper (I usually do 1/2 tsp)
2.5 cups rice or soy milk
1 onion (or 2 Tbs dried onion flakes)
thinly sliced ham, chopped (optional: It was not in her original recipe, but we love it)

1. Peal and thinly slice the potatoes
2. In a pot, melt "butter" and add flour. Add milk.
3. Stir in spices and onion and bring to a low boil until mixture is slightly thickened.
4. In a casserole dish, layer potatoes, creamy mixture, sprinkle ham, then potatoes, creamy mixture, sprinkle some ham.... repete until dish is filled. End with creamy mixture on top. (If extra remains, fill a smaller dish and have a mini one---I always mess up the ratios and have two dishes)
5. Bake at 350 for 1.5 hours (30 minutes covered with aluminum foil and then 60 minutes uncovered). Allow it to cool and thicken a little, then serve.



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