These "Cheesy" Scalloped Potatoes are an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based side dish that's made with perfectly baked potato slices and covered in a dairy-free "cheesy" sauce that everyone will love!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Medical Medium }
Wash and dry the potatoes, then cut into thin slices about 1/8-inch to 1/4-inch thickness and leaving the skin on.
Add the sliced potatoes, avocado oil, Himalayan pink salt, and ground black pepper to a large mixing bowl and toss until everything is evenly distributed and well combined.
Fill an 8 x 8 baking dish with the potato slices; making three rows and stacking the potatoes in each row in an upright position (like dominos).
Bake at 375 degrees for approximately 45-60 minutes, or until the potatoes are soft. The baking time can vary and will depend on how thin/thick the potato slices are, but you only need to bake them until they are soft.
Prepare the sauce:
While the potatoes are baking, add all ingredients for the sauce to a Vitamix, and blend until everything is well combined and smooth.
Taste and adjust the seasonings to your preference.
Assembly:
When the potatoes are ready, remove them from the oven and immediately pour the "cheesy" sauce over the top while the potatoes are still warm.
Optional: garnish with fresh chopped sage, rosemary, tarragon, or ground black pepper.
Store in an air-tight BPA-free container in the refrigerator.
Notes
Potatoes: The best types of potatoes to use for this recipe are a starchy potato such as Russet or Yukon Gold. In addition, make sure they are cut thin, approximately 1/8-inch to 1/4-inch thick so they will bake evenly. Depending on the size of your potatoes, you may need more or less than (8) potatoes to have enough sliced to fill the 8 x 8 baking dish. Avocado Oil: I prefer to use avocado oil when baking for an extended period of time, but you can substitute it with organic extra-virgin olive oil.Cashews: Soak the cashews while the potatoes are baking which will make the cashews soft and the sauce extra smooth. Simply add the cashews to a bowl filled with filtered/purified water and let them soak for about 30-45 minutes, then drain and rinse before adding them to your Vitamix. Almond Milk: This is my milk of preference, however, you can always use your favorite unsweetened non-dairy milk. Another great option is to use Joi Organic Almond Milk which contains 100% organic almonds.Lemon Juice: A freshly squeezed lemon will give the best flavor and nutrients since it hasn't been pasteurized, but you could also use store-bought organic lemon juice.Smoked Paprika: I like to use "smoked" paprika because it gives the recipe a "smoky" flavor, but you could also use regular paprika.Turmeric Powder: I added this to give the "cheesy" sauce the yellow color, but it could be omitted if you prefer.Tapioca Flour: I used this as a thickener for the sauce, but it could be substituted with arrowroot powder in the same amount.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Serving Size: This recipe will make approximately (4) servings. Nutritional information is for (1) serving.