Dairy Free (Almost) Scalloped Potatoes
1 hour 40 min
About this Recipe
By: Christina Hills
I made this during my summer trip to Maine with David Hall’s wife Hannah in her great kitchen. Because I was not at home, I didn’t have my recipe on hand, so I worked from memory and improvised a bit. I like the changes I make, one was adding garlic to the recipe, and cutting the potatoes thicker. What makes this recipe really good is to use homemade chicken stock. You could also use beef broth if you prefer, but I always have a bunch of frozen cubes of chicken stock around. See my recipe here for Chicken stock.
Salt and pepper the broth while cooking instead of each layer of potatoes, as I always forget that step, but if it’s in the broth, then it get evenly distributed.
By making the potatoes thicker it was easier to assemble and faster to assemble. If you want to get fancy, you could caramelize the onions in a crock pot ahead of time, and in some ways this is less labor cause the crock pot does all the work, but that would take more advance planning.
My version of this scalloped potatoes was based on this recipe I found from justapinch.com, but then I modified it a bit to make it better. (IMHO)
Here is the Recipe:
Scalloped Potatoes Dairy Free (Almost)
- 7 Yukon Gold potatoes eyeball it and use more or less if you need to
- 2 yellow onions you could get by with 1.5, but more onions is always better
- 1/4 cup Gluten free flour you can use regular if you want. I use Bob's Red Mill Gluten Free Flour
- 3 tablespoons butter (use oil for pure vegan recipe)
- 1.5 cups Chicken Broth more or less to get a good consistency with the flour
- 2-3 cloves garlic Grated or minced, does not matter.
- few dashes salt and pepper to taste
- (Optional) 2 cup Parmesian or Gruyere Cheese (Optional) If you are a cheese lover, put this on the top at the end.
- Grease a 9x13 glass baking dish with some butter so that the potatoes do not stick. (if you prefer, you can use oil). Set this dish aside. Any baking dish will do, but glass is easier to clean.
- Dice up the onions and cook in a frying pan till caramelized and golden brown, stirring frequently.
- When the onions are almost done, add the garlic and cook till the garlic is golden brown. Be careful not to burn the garlic. Then turn off to cool down.
- Slice up the Potatoes to about 1/4 or 1/8" thick. I used to do this with a mandolin, but that is then too much labor if the slices are too thin. And it takes longer to assemble. So just cut by hand. I leave the skins on. If you want to use the mandolin, put it on the thick setting.
- While the onions are cooling, put the flour in a pot, and slowly add the clicken broth so that it makes a paste and slowly add the rest of the chicken broth so that it does not lump. cooking it on the stove, and adding salt and pepper while you cook it. It's easier to salt the broth instead of salting the potatoes.
- Assemble the potatoes, then the onion mixture, then potatoes, then onion mixture, etc till you fill the pan to the top. Top layer should be potatoes
- Pour chicken stock over all potatoes till mostly covered
- Cook for 1 hour covered with tin foil at 350 deg.
- Check the potatoes with a fork and keep cooking till done. Probably another 20 min or so. It depends upon how thick you cut the potatoes.
- When almost done, if you like cheese, top with parmesian or grueyer cheese and bake uncoverd till the cheese looks yummy. (you can do this at the step above)
- Let cool 5 min and serve.
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