Friday, May 20, 2011

Easy Scalloped Potatoes - Vegan and Gluten-Free

I set out to make scalloped potatoes tonight, after my friend put the idea into my head. I was headed to a BBQ and needed to make something quickly. She was telling a story about scalloped potatoes someone recently made her when the thought wriggled its way into my brain and refused to let go. At that point, I was hooked and ready to bike home right away to start creating.

In the meantime, while looking for any conventional recipe that I could adapt to my diet, I discovered that there is, surprisingly, a difference between scalloped potatoes and potatoes au gratin. Who knew? Apparently the difference is that cheese is normally added to the au gratin dish. I decided cheese would be harder to emulate, especially since I prefer to abstain from processed foods (I would have used Daiya in this case), so I opted to make plain old scalloped potatoes instead.

Ever since I discovered the slicing attachment on my food processor I can't get enough of it. I sliced a LOT of potatoes for this dish, so the measurement below is simply an estimate. I was having so much fun that I realized I had almost used up an entire bag before I stopped slicing.

These potatoes are simple to make and sure to impress. I used corn flour because it was easily available, but any gluten-free flour would work (I imagine oat or sorghum would be the best alternatives). I used "light" coconut milk, but perhaps a full-fat version would make this creamier? No matter how you decide to change the recipe, it'll most likely end up tasting delicious.


Scalloped Potatoes
Serves 4-6
~6 c. potatoes, preferably red or Yukon golds, thinly sliced
1/2 onion, minced
salt and pepper to taste
10 T. corn flour, divided
3 c. light coconut milk
2 c. vegetable broth

  1. Preheat the oven to 350'. Lay half the sliced potatoes in a large baking dish, covering the entire bottom. Heat a large cast iron pan on the stove and add the onion, stirring until it becomes translucent. Add the salt and pepper and 5 T. of the flour, stirring frequently, and cook for 1-2 minutes.
  2. Add the milk and broth slowly, stirring often, and bring the mixture to a boil. When the liquid has become thick, spoon half the mixture over the potatoes. Lay the second half of the potatoes on top of the liquid layer. Add the remaining flour to the liquid and stir, bringing it back to a boil. Let it thicken for a minute or two before pouring the remainder of the liquid over the potatoes.
  3. Bake for 60 minutes and serve immediately.

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