Winner winner, scalloped potato dinner!
This is what was exclaimed from the dinner table when I served these potatoes to my non-health-food-loving parents. So their acceptance was all the seal of approval I needed to get these up on the blog for you guys.
I have been told by my doctor to eat my starchy vegetables (including tubers like potatoes) to up my fiber intake so that good gut bacteria has something to feed on and can flourish, so I wanted to come up with an “ode to potatoes” recipe — one that really made potatoes the star of the dinner table. And this recipe sure nailed it!
I remember as a kid having the scalloped potatoes made from a box, but these are FAR from boxed scalloped potatoes. They are creamy, smoky, crispy on the top, and everything you want in a comfort food with a healthy twist.
This recipe is completely dairy free, has healthy fats from coconut oil, and the classic creamy, cheesy flavor and texture from nutritional yeast and cassava flour.
Thanks to smoked paprika (my #1 favorite kitchen spice at the moment), these potatoes have an amazing smoky flavor, and the familiar golden color is thanks to turmeric.
All you need is one pot, and one casserole dish (or another deep baking dish), and this recipe comes together quickly and easily. Plus, it’s a great dish to make ahead, keep in the fridge, and then reheat for an event later that day or even the day after.
I hope you love this dish as much as me and my family did!
- ¼ tsp garlic powder
- ¼ tsp ground mustard
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- 2 tbsp coconut oil
- ½ tsp salt
- 1 tbsp + 1 tsp nutritional yeast
- 1 TBSP cassava flour (potato starch will also work, but amounts may vary)
- ¾ cup almond milk (plus a few splashes to thin out as needed)
- 2-3 large Yukon gold potatoes, thinly sliced
- A few tablespoons water to thin out sauce as needed.
- Preheat oven to 350°F.
- In a small saucepan, over medium-low heat, melt coconut oil.
- Whisk in, garlic powder, ground mustard, smoked paprika, ground turmeric, salt, and nutritional yeast.
- Once fully combined, stir in cassava flour, and stir until thickened.
- Add in almond milk until the sauce thins out a bit, but is still thicker than before adding cassava flour.
- Remove sauce from heat, and set aside.
- In a large casserole dish or deep baking dish, line the bottom of the dish with a layer of the thinly-sliced potatoes.
- Spoon a generous amount of sauce onto the first layer, enough that the entire layer is covered with a coating.
- Add the second layer of potatoes, and then spoon another coating of sauce over top of that layer.
- Then add a third layer of potatoes, and add the rest of the sauce on top, so that everything is fully coated.
- Bake in the oven for 45-50 minutes, or until potatoes are fork-tender.
- Turn the broiler on high, and place the potato dish under the broiler for 2-3 minutes, watching closely so it doesn't burn, but you want the top to get a little extra crispy.
- Remove from oven and allow to cool slightly before serving, or store in fridge and re-heat if making ahead of time.