Scalloped Potatoes (With Dairy Free Option)

I was hosting a family dinner a couple weeks ago and to keep it easy decided to to old-fashioned Company Pot Roast in the Crockpot.  This is comfort food for me. We had it every Sunday growing up without fail. Once you settle one dish it's easier to decided the rest of the menu.

I decided for vegetables to serve a simple diced beets dish with just butter salt and pepper on them. Then I added a fancier dish called Roasted Carrots and Asparagus with Almond Gremolata.  However I skipped the topping and just squeezed fresh lemon juice over them and seasoned with salt and pepper. They were beautiful plated crosswise on a long rectangular white serving platter.

Last but not least I wanted a potato dish that could be prepped ahead of time and reheated. It had to be cheese free as one person didn't eat cheese. I also switched the milk to a substitute because another avoided most dairy products. The recipe below by Holly Nilsson fit the bill in terms of no cheese and I switched the milk out for a combo almond/coconut non-dairy milk. I found it on a site called Spend With Pennies.

I have to admit I love cheese, so my preference is always another I've shared on this site called Old Fashioned Potatoes With Gouda Cheese. In fact, I make this 2nd recipe every chance I get.  But as it wasn't an option this time around, the recipe here was a great choice. Everyone loved it and there were just enough leftovers to make a dinner for 2 the next day with ham added.  Best of all I made it in the morning and just reheated it at serving time.


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Scalloped Potatoes (With Dairy Free Option)

Ingredients -

1/4 C        Butter, Margarine, or dairy free substitute
1              Large onion diced
2              Cloves garlic minced
1/4 C       Flour
2 C          Milk, Cream, half and half, or nondairy milk (I used almond/coconut blend)
1 C          Chicken broth (for vegetarian could use vegetable broth)
1/2 tsp     Salt
1/4 tsp     Pepper
3 lbs.       Potatoes sliced about 1/8 inch thick (NOTE - original recipe specified white, but I used red and left the skin on to give the casserole a bit of colour)
Salt and pepper to taste

Instructions -

Preheat oven to 350˚F.

To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes. Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth. Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk. Stir in salt and pepper and let boil 1 minute.

Grease a 9"x13" baking dish. Place 1/3 of the potatoes in the bottom and season with salt and pepper. Pour 1/3 of the cream sauce sauce over top. Repeat layers ending with cream sauce. Cover and bake for 45 minutes. Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes to obtain a golden top. Allow to rest for 15 minutes before serving.