So it is holiday season and I have been thinking about what to take to Thanksgiving dinner. My sister-in-law made this last year, not vegan, and it was sooo amazingly good. Like I had two large, heaping portions of it good. I knew this was on the menu again, and wanted to get it right and vegan before the big dinner. Here is the Vegan and Gluten Free Scalloped Two Potatoes.
Oh man, do I love potatoes. I try not to buy them because, like any other way-to-good food I could eat through an entire bag and be happy. My favorite and easiest way to make the white potato is to cut them into small wedges and bake them covered in olive oil, chives and garlic powder… Yum. And the sweet potato? My favorite way is baking in the microwave and topping with peanut butter and cinnamon. Now I am craving those! Darn!!
I have only tried to make scalloped potatoes twice before and both were totally wrong. The first time I cut the slices way to think and it took over two hours to cook through and the cheese was totally burned. Bummer. The second time I was trying to make a “clean” version and it didn’t call for any thickener just milk. Well, after 40 minutes it was total soup so I added a cream of something soup and it turned out fine after another 30 minutes of baking.
Luckily this recipe was a success! Before last Thanksgiving I never would have thought of putting both potatoes together in one dish. It just never would have crossed my mind. Thankfully for my sil and her getting my horizons broadened I totally enjoyed this. For these potatoes I stared with a mandolin, but it was slicing too thin so I broke out my knife and just sliced them that way. You will know how many potatoes to slice if you do two of each at a time then line them up in the dish. This way you will not over slice and have random sliced potatoes to find something to do with.
For the liquid, mix the milk and cornstarch together first then add everything else. Two surprising ingredients? Pumpkin and Dijon mustard! Oh man, what a great combo. Also, I used fresh herbs, which I have never, ever done before. Terrible for a food writer, but no fresh herbs like sage and thyme have ever crossed my chopping knife before. Very proud of myself, and my fingers smelled good for a while afterwards. After all potatoes are lined up pour the mixture over the dish. Wrap foil lightly over top and bake 40 minutes. Take foil off and cover with cheese. Bake 20 more minutes.
1 1/2 C Silk Almond Milk
2 Tsp Cornstarch
1/2 C Libby’s Pumpkin
3 Tbsp French’s Dijon Mustard
1 Tbsp Minced Garlic
1 Tsp Black Pepper
1/4 Tsp Nutmeg
1 Tbsp Fresh Thyme
1/2 Tsp Fresh Sage
Sweet and Yellow Potatoes, washed and sliced thin
Go Veggie Dairy Free Cheddar Cheese
1. Heat oven to 375 degrees.
2. In microwaveable safe bowl mix milk and cornstarch. Add rest through nutmeg and mix well.
3. Chop fresh herbs and add to bowl. Mix then microwave for 1 minute.
4. Spray baking dish with non-stick spray.
5. Wash potatoes then one potato at a time slice thin. Slice one white and one sweet then them line up in pan. Continue until dish is filled.
6. Pour milk mix over potatoes and bake covered with foil for 40 minutes.
7. Cover with cheese then bake uncovered for 20 minutes.
8. Let stand before serving.