Vegan Scalloped Potatoes

I have been asked many times to publish a holiday potato recipe, so without further ado, here is my Vegan Scalloped Potatoes Recipe.  

It’s super creamy, slightly cheesy, and with just the right amount of spice to make this a new holiday favorite.

Whether it’s Mom’s creamy Scalloped Potatoes you grew up with, or the cheesier Gratin Potatoes you came to love later – there’s one thing they both have in common.

(well, besides the potatoes that is..)

And that’s FAT!

Loads of heavy cream, butter, and cheese can add as much as 19g of fat per single serving to this traditional American Favorite.

So what I did was replace that fat.  Not with cashews mind you,  which many bloggers like to use for their cream sauces.

But with something a little more allergy friendly.

And that’s BEANS.  

More and more, I am finding that everyday White Beans (great northern, cannellini, etc) make JUST as creamy a sauce as cashews, and of course without all the extra scale-rising fat.

I first used White Beans in a sauce when I made my Summer Vegan Potato Salad and used them to make the mayo.

It was SOOOO good, and judging by the rave reviews, I knew I was onto something.

So now, whenever I have an opportunity to use White Beans in anything, I jump at the chance.

They’re low in fat, typically allergen-free, and loaded with vitamins, minerals, and fiber…..  oh yeah including PROTEIN.

So the next time someone asks you “But where do you get your Protein?” you can tell them….

Scalloped Potatoes 😉

Ready?

Let’s go cook some taters!

Vegan Scalloped Potatoes

We’re going to want about 4 medium-sized potatoes.  (I don’t think varieties matter, as I used my last 2 Yukons plus 2 added Russets)  

But we DO want to cook them beforehand, however you like to cook potatoes.

Boil, bake, microwave, or even Instant Pot.

I used my Instant Pot and the steaming trivet that came with it.  Just add 1 cup of water to your IP basket, place the trivet in the bottom, place your scrubbed & pierced potatoes on the trivet, and attach the lid.

Make sure it’s set to SEALING and then use the STEAM function for 10 minutes.

Afterward, I used the QR method (quick release) to remove any remaining pressure and then removed the lid to let them cool while I tended to the sauce.

Speaking of the Sauce

Drain a 15oz can of White Beans (I used cannellini) and add them to your blender.

Now add the almond milk, garlic, nutritional yeast, the chipotle pepper with about 1 tsp of the adobo sauce, the cumin, salt, and pepper.

Blend this until smooth.

Now pour the sauce into a medium-sized saucepan and add 2-3 chopped Green Onions, and a 7oz can of Chopped Green Chiles (drained first).

Stir over med-low heat until it thickens.  Taste for seasoning.  (Note:  if you rinsed your beans, you may need more salt)

To Assemble your Scalloped Potatoes:

Preheat your oven to 400° F.

Slice your (now cooled) potatoes into rounds –  1/4″ to 1/2″ thick.

Spread a thin layer of sauce across the bottom of an 8″ casserole dish and place a single layer of potatoes on top.

Layer more sauce, more potatoes, etc. until you end up with any remaining sauce on top.

Sprinkle with paprika (I like smoked paprika),  cover with aluminum foil (no – the foil did not touch my food –  for those of you who worry about aluminum), and bake for 15 minutes.

Remove the foil (or lid) after 15 minutes and continue baking for an additional 15 minutes or until bubbly.

Serve and enjoy!

That’s it for this week,  be sure and check out my Brand New Vegan Podcast (if you haven’t already) and also my revamped YouTube Channel!

That’s right, I am now adding HOW TO videos and so far I’ve had nothing but positive reviews!

(I know, about time right?)

Check them out and if you don’t hear from me before next week – on ANY of my various Social Media Channels….

Have a Happy Easter!

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Print

Vegan Scalloped Potatoes

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

I have been asked many times to publish a holiday potato recipe, so without further ado, here is my Vegan Scalloped Potatoes Recipe.  

It's super creamy, slightly cheesy, and with just the right amount of spice to make this a new holiday favorite.

Course: Holiday, Potato

Cuisine: McDougall, Oil-Free, Vegan

Servings: 4

Author: Chuck Underwood

Ingredients

• 4 med Potatoes (yukon gold or russet)

Sauce

• 1 can Cannellini Beans (15oz)
• 1 cup Unsweetened Almond Milk
• 1/4 cup Nutritional Yeast
• 3 cloves Garlic
• 1 Chipotle Pepper
• 1 tsp Adobo Sauce
• 1/4 tsp Cumin
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1 can Chopped Green Chilies (7oz)
• 2-3 Green Onions (diced)

Instructions

1. Cook potatoes - but leave firm enough to slice into 1/4" rounds.  They will continue cooking in the oven.  

2. IP Instructions:  Place 1 cup water in your IP along with the steaming trivet.  Place potatoes on the trivet and attach lid, set to SEALING.  Select STEAM function and 10 minutes.  Use Quick Release to carefully remove pressure and allow to cool.

The Sauce

1. While potatoes are cooking, drain beans and add directly to your blender. (Note:  if you rinse your beans too, you may need to add more salt later so be sure and taste as you go)   

2. Add almond milk, nutritional yeast, garlic, chipotle pepper, adobo sauce, cumin, salt, and pepper. Blend until smooth. 

3. Pour sauce into a medium-sized saucepan and add chopped chiles and onions.  

4. Simmer, stirring occasionally, until slightly thickened. 

5. Line an 8" casserole dish with a small amount of sauce (enough to cover).  Then add a single layer of sliced potatoes.  Repeat with more sauce, another layer of potatoes, etc. finishing with the remaining sauce on top.

6. Garnish with smoked paprika and cover with lid or foil.  (Note:  if the foil touches the food, you can use parchment paper to separate if you wish).

7. Bake in a 400 degree oven for 15 minutes.  Uncover dish,  and continue baking for an additional 15 minutes. 

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