Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.

Dairy-Free Scalloped Potatoes

Name: Dairy-Free Scalloped Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8 servings
Ingredients: Yukon Gold Potatoes; Shallots; Vegan Butter; All Purpose Flour; Chicken Stock; Cashew Milk; Kosher Salt; Black Pepper; Nutritional Yeast; Fresh Rosemary; Fresh Thyme

Recipe by Megan Horsley

Ingredients

Time

50m

Serves

The creaminess of these Dairy-Free Scalloped Potatoes will have you guessing how there isn’t an ounce of dairy in the recipe! You may be surprised to hear of the health benefits of potatoes, but they are in fact a great source of vitamin C and B6, which make them a great food to consider for stress and pregnancy symptoms, especially nausea. Be sure to try this scalloped potato recipe at your next holiday dinner!

Holiday

Side

Ingredients

3 lbs

Yukon Gold Potatoes

peeled and cut 1/4" rounds

2 small

Shallots

thinly sliced

3 Tbsp

Vegan Butter

3 Tbsp

All Purpose Flour

2 1/2 cup

Chicken Stock

1/2 cup

Cashew Milk

1 tsp

Kosher Salt

1/2 tsp

Black Pepper

1/4 cup

Nutritional Yeast

4 sprigs

Fresh Rosemary

minced

4 sprigs

Fresh Thyme

minced

Instructions

PREHEAT: oven to 375F. Line a 9x13 baking dish with parchment paper. Lightly grease with coconut oil, avocado oil or vegan butter.

ARRANGE: the potato slices in the baking dish so they are upright and snugly in place. Top with the sliced shallots.

MELT: the vegan butter or coconut oil in a large saucepan over medium heat. Add the flour to make a roux and whisk well. Slowly add the chicken stock and cashew milk, whisking well to incorporate. The sauce will start to thicken, this is what we want. Add the nutritional yeast, herbs, salt and pepper.

POUR: the sauce over the potatoes making sure to cover everything evenly.

BAKE: for 50 minutes or until tender. Broil for 5 minutes until the top is golden brown.

Substitutions: Vegan? Use vegetable stock instead of chicken stock. Gluten-free? Use tapioca starch or your favourite gluten-free flour. Results may vary.