Last Tuesday there was a women’s ministry potluck at my church. My stepmother makes delicious scalloped potatoes, and so on Monday I asked her how she made hers, and decided to make a vegan version on Tuesday.
At first, I started to try to slice the scalloped potatoes with a cheese slicer (not the grater or shredder, but a slicer, and not the wire either), but the potatoes didn’t slide through very well. If you have something to slice your potatoes, and it works, it could save you some time. I cut mine with a serrated knife, and sawed off each piece. It didn’t take as long as I’m probably making it out to seem, but anyway, it was worth it. There were a couple little problems though, and that was that I didn’t add enough salt, so I’m going to throw in an optional step for salting. For those in doubt, or who have more sensitive taste buds and can pick up the taste of sodium easier than I can, skip that option, and just salt your potatoes later if they’re not salty enough. I also didn’t have enough milk for my deep pan, so I’m going to double the milk content (I mean, soy or almond milk).
- 6 cups of potatoes (Washed, peeled, and sliced thin, at least thin enough to see the light come through them. You shouldn’t have to hold up each piece to the light. Once you’ve made a couple slices and held them up, you should have an idea of how thick/thin to slice them. They don’t have to be completely transparent or paper thin though.)
- 1-1/2 cup onion, sliced
- 1/4 cup flour
- 2 cups soy or almond milk (You can use other nondairy milks, too, like rice or coconut milk if you have allergies to these) (I recommend unsweetened and unflavored for this recipe.)
- 1-2 tsp onion powder (optional)
- Parsley flakes (optional)
- Nonstick cooking spray or oil.
- Preheat oven to 400 degrees Fahrenheit.
- Mix onion powder and soy/almond milk together (optional)
- Spray a baking pan with nonstick cooking spray, or lightly grease with oil.
- Sprinkle a little flour on the bottom of the pan.
- Place a layer of potatoes, 1 or 2 slices thick, in the pan.
- Sprinkle on a few onions.
- (Optional) Sprinkle on a little salt, very little.
- Sprinkle on a little flour, across the layer.
- Pour a little soymilk, across the layer.
- Repeat steps 5-9, one layer on top of another, until you’ve run out of potatoes or reached the top of the pan and have no more room. I used a pan that was (guesstimated) about 7-9 inches long, 4-5 inches wide, and about 3 inches deep.
- Make sure that soy/almond milk comes all the way up to the top layer of potatoes. If it doesn’t, add a little more. Your flour should last, but if it doesn’t, you can use a little more. I ran out of onions before reaching the top layer, but that’s okay.
- Shake parsley flakes onto the top layer (it’s more of a garnish, or to add some color).
- Cover with tinfoil.
- Make 2 or 3 slits in the middle of the foil to let out steam.
- Bake, covered, for about 45 minutes or until potatoes are tender/soft (can be cut through easily with a fork).
- Uncover and bake 15 more minutes for a golden browning of the top layer.
- If you chose not to salt your potatoes throughout, you can salt them right before you eat them. I think I’d recommend just doing that, so you don’t run the risk of your potatoes coming out too salty. I did, and they tasted fine, plus I could control how much salt I put on them.
- When the potatoes are done, the upper layer might be firm, but the other layers should have soft potatoes, and the soy/almond milk may be bubbling, but should be mostly absorbed.