Scalloped Potatoes Recipe

Russet potatoes: These starchy potatoes are perfect for creating a tender, creamy texture in scalloped potatoes.

Unsweetened almond milk: A dairy-free milk alternative that adds creaminess without the use of dairy.

Vegetable broth: Adds depth of flavor to the sauce and keeps the dish vegan.

Onion: Provides a savory base flavor when cooked until translucent.

Garlic: Adds a rich, aromatic flavor to the dish.

Nutritional yeast: A deactivated yeast that imparts a cheesy, nutty flavor, perfect for vegan dishes.

Olive oil: Used to sauté the onions and garlic, adding a rich flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the flavor profile.

When slicing the potatoes, aim for uniform thickness to ensure even cooking. A mandoline slicer can be particularly helpful for achieving consistent, thin slices. This will help the scalloped potatoes cook evenly and absorb the sauce more effectively, resulting in a creamy and well-cooked dish.

• Russet potatoes - Substitute with sweet potatoes: Sweet potatoes add a natural sweetness and a different texture, while still providing a hearty base for the dish.

• Unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a creamier texture and a more neutral flavor, making it a great alternative for a creamy sauce.

• Vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor that enhances the overall taste of the dish.

• Onion - Substitute with leeks: Leeks offer a milder, slightly sweet flavor that can add a different dimension to the dish.

• Garlic - Substitute with shallots: Shallots provide a subtle garlic-onion flavor that can add complexity to the dish.

• Nutritional yeast - Substitute with miso paste: Miso paste adds a deep umami flavor and a creamy texture, making it a good alternative to nutritional yeast.

• Olive oil - Substitute with coconut oil: Coconut oil provides a rich, slightly sweet flavor and a creamy texture, suitable for cooking and baking.

• Salt - Substitute with tamari: Tamari adds a salty, umami flavor and can enhance the overall taste of the dish.

• Black pepper - Substitute with white pepper: White pepper has a milder, slightly different flavor profile that can add a subtle heat without overpowering the dish.

• Allow the scalloped potatoes to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled scalloped potatoes to an airtight container. Make sure the container is large enough to avoid squishing the layers of potatoes.

• For short-term storage, place the container in the refrigerator. The scalloped potatoes will stay fresh for up to 4-5 days.

• If you plan to freeze the scalloped potatoes, use a freezer-safe container or heavy-duty aluminum foil. Label the container with the date to keep track of its freshness.

• To freeze individual portions, cut the scalloped potatoes into serving sizes and wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer bag or container.

• When ready to reheat, thaw the scalloped potatoes in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture.

• Reheat the scalloped potatoes in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover with foil to prevent drying out, and remove the foil for the last 5 minutes to crisp up the top.

• For a quicker option, you can reheat individual portions in the microwave. Place the scalloped potatoes on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power in 1-minute intervals until hot.

• Oven Method: Preheat your oven to 350°F (175°C). Place the scalloped potatoes in an oven-safe dish. Cover with foil to prevent drying out. Heat for about 20-25 minutes, or until warmed through. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Stovetop Method: Place the scalloped potatoes in a non-stick skillet over medium-low heat. Add a splash of vegetable broth or almond milk to keep them moist. Cover the skillet and heat for about 10-15 minutes, stirring occasionally to ensure even heating.

• Microwave Method: Transfer the scalloped potatoes to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, then stir. Continue heating in 1-minute intervals until warmed through, stirring between each interval to ensure even heating.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the scalloped potatoes in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help maintain a crispy top.

• Oven: Used to bake the scalloped potatoes at a consistent temperature of 375°F (190°C).

• Saucepan: Used to heat the olive oil and cook the onions and garlic, and to simmer the sauce.

• Knife: Essential for finely chopping the onion and mincing the garlic.

• Cutting board: Provides a safe and stable surface for chopping the onion and mincing the garlic.

• Measuring cups: Used to measure out the almond milk, vegetable broth, and nutritional yeast accurately.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper accurately.

• Baking dish: Used to layer the sliced potatoes and sauce, and to bake the dish in the oven.

• Aluminum foil: Used to cover the baking dish for the first part of the baking process to ensure the potatoes cook evenly.

• Mixing spoon: Used to stir the sauce ingredients together in the saucepan.

• Mandoline slicer: Optional but useful for slicing the potatoes thinly and evenly.

• Oven mitts: Used to safely handle the hot baking dish when placing it in and removing it from the oven.

Pre-slice the potatoes: Use a mandoline slicer to quickly and evenly slice the russet potatoes.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Batch cook the sauce: Make a larger batch of the almond milk and vegetable broth sauce and freeze portions for future use.

Prep ingredients ahead: Chop the onion and measure out the nutritional yeast and olive oil the night before.