It’s holiday season and I love side dishes and potatoes. But really who doesn’t? And like every year I remake my favorite cranberry sauce into something a little different, I started remaking different types of potato dishes. Last year was the amazing Spinach Artichoke Mashed Potatoes, and Two-Toned Herbed Mashed Potatoes, the year before that was the Scalloped Two Potatoes, and this year is no different. This year I had to do it different of course, so I hope you enjoy these vegan and gluten-free Herb de Provence Scalloped Potatoes and Butternut.
Easy dish? Oh man, this is so easy and simple. I think the hardest part would be finding the Herb de Provence. It’s not in any popular grocery stores, I have only found it at Whole Foods – in the bulk herb section, which means you don’t have to spend a fortune on a jar of a spice you’ve never had before and may not like. This herb made me nervous mostly because I had never had anything like it before and there is lavender in it. Mainly because of the lavender. It just doesn’t belong there by my way of thinking. But I had decided to try the herb on some roasted Brussels sprouts and wow. I loved it. Then I decided I really wanted to use it as my flavoring for these potatoes and butternut squash. I have wanted to do a scalloped potato and butternut since I made the first scalloped dish but other recipes got in the way. Finally had the perfect timing and flavors!
This dish is not roux-centric. It’s healthy sauce time! Cauliflower sauce again! Have you tried it yet? I love it, and think I will always just make a cauliflower sauce instead of a roux – less carbs and fat! Start by popping the cauliflower in the microwave then slicing the shallots – don’t you hate when something is sitting there staring you in the face but you don’t “see” it? Yep – I forgot the celery. If you want to add it, which would be yummy, just thinly slice a couple stalks and add to pan with shallots and garlic. On low heat saute the shallot and garlic. Dump the cauliflower in a blender then dump the cashews in a cup with enough hot water to cover them then pop in the microwave for 30 seconds. Drain in a colander then dump in the blender with herbs and 2 cups milk. Start blender then add in last of milk and blend until smooth. Pour into saute pan and mix. Slice potatoes and butternut thinly then line in a baking dish, alternating each along the way. Pour the sauce over the veggies and squish down between the slices. Bake at 350 degrees for an hour. Enjoy!
Herb de Provence Scalloped Potatoes,
2 Medium Potatoes, washed and thinly sliced
1 Small Butternut Squash, peeled and thinly sliced
1 Bag Frozen Cauliflower, defrosted
1 C Raw Cashews
2 1/2 C So Delicious Dairy Free Unsweetened Cashew Milk
2 Tbsp Herb de Provence
1/2 Tsp Black Pepper
2 Tbsp Minced Garlic
3 Shallots, thinly sliced
1 Tbsp Olive Oil
1. Set oven to 350 degrees.
2. Defrost cauliflower in the microwave.
3. Thinly slice the shallots.
4. Dump the shallots and garlic into a large saute pan with oil and turn to low heat. Saute on low while blending cauliflower.
5. Dump cauliflower into a blender. Dump your cashews in a small cup, add hot water, then microwave 30 seconds. Drain in a collander then dump in blender.
6. Add herbs and two cups cashew milk and turn blender on. While blending add rest of milk and blend until smooth.
7. Pour into saute pan and let heat through on low while slicing veggies.
8. Wash and thinly slice potatoes; peel and take seeds out of butternut and slice thin.
9. In a baking dish place alternateing potatoes and butternut down the pan until out of veggies.
10. Pour cauliflower sauce over and squish between slices.
11. Bake 60 minutes.