Healthy Dairy Free Scalloped Potatoes
Try this Healthy Dairy Free Scalloped Potatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
contains eggs
- 1 onion, chopped finely
- 1 tablespoon tahini
- 3 tablespoons earth balance margarine butter, or ghee
- 1/4 cup brown rice flour (or all-purpose)
- 1 3/4 cup chicken broth or vegetable broth
- 1/4 cup allowed mayonnaise
- 1 tablespoon nutritional yeast (found in bulk-food section on n or more to taste
- 1 teaspoon rice vinegar (or other light vinegar) or more to taste
- 5 large potatoes (i used yellow and red) or about 2-21/2 pounds
- paprika for sprinkling (i prefer smoked)
- Carbohydrate 4.03911328996917 g
- Cholesterol 0 mg
- Fat 1.008 g
- Fiber 0.174375003576279 g
- Protein 0.31875 g
- Saturated Fat 0.14116875 g
- Serving Size 1 1 Serving (6g)
- Sodium 2.15625 mg
- Sugar 3.86473828639289 g
- Trans Fat 0.04434375 g
- Calories 25 calories
In a medium saucepan over medium heat, whisk all the ingredients through the rice vinegar, whisking constantly until bubbly and thick.Slice the potatoes paper thin. You can use a mandolin for this, or your food processor with the slicing attachment (my favorite small appliance!) You could also do this by hand, but getting them very thin and even is much more difficult! Mix the potatoes and onions in a greased 11x17pan.Pour the sauce over the potatoes. I have used different sized pans for this, and I adjust the time for cooking up or down as necessary. Most important is to have fork-tender potatoes at the end!Sprinkle with the paprika.Bake at 350 degrees for 1-1/2 hours until bubbly and golden.
