If you’re lactose-intolerant, you can still have your scalloped potatoes! I served these to a family member and he couldn’t believe they were dairy-free. Try a new take on a traditional dish…you may never go back.
Non-Dairy Scalloped Potatoes
8 potatoes, *sliced thin (depending on size of the potatoes)
1 very large onion, minced
4 c. water
1 c. raw cashews
2 Tbsp. cornstarch
1 Tbsp. chicken-style seasoning (I use Frontier chicken flavored broth–my favorite)
2 t. salt
vegetarian **bacUn’s (also by Frontier)
Put sliced potatoes in water to prevent discoloration while preparing cream sauce. When potatoes are needed, just drain the water out.
In a blender, blend cashews, cornstarch, chicken-style seasoning, salt and half of the water called for in the recipe until smooth. Then add the rest of the water and blend again.
In a large sprayed casserole dish, alternate layers of potato slices, onion, chives, bacUn’ bits, and cream sauce. Make sure to leave a little room at the top so sauce doesn’t run over while baking. Bake covered at 350 for about 40 minutes, then uncover and bake an additional 30 minutes or until potatoes are tender and browned. From experience, this sometimes takes longer for the potatoes to cook up and absorb some of the sauce, depending on the thickness of the potatoes. Just keep an eye on it and let it cook longer if needed. It is worth it.
If there are leftovers, they tend to dry out by the next day, so just add a bit of milk (I use plain Soy Silk) and heat up in the microwave. They’re delicious.
*Note: If you have a salad shooter, by all means use it! It slices your potatoes in a fraction of the time.
** I use bacUn’s which are brown in color and can be found in health food stores or online. I prefer them because they don’t turn the potatoes red like the bacon bits do. You can still make the potatoes without them but they do lend a nice smoky bacUn-y flavor to your dish.