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It doesn’t matter if you can eat whatever your little heart desires…these scalloped potatoes are delicious in their own right.
I consider it an added bonus that they are allergen friendly.
Although I have tweaked it, I first went digging for a recipe and found one on Go Dairy Free, a really lovely website, and her cookbook by the same name
This recipe really pleased everyone, and I couldn’t wait to eat it again the next day for leftovers (and potatoes aren’t even my thing). As I polished off the last morsels, I longingly wished for more….and I am sure you will too!
- 3 tablespoons Earth Balance Margarine or butter
- ¼ cup brown rice flour (or all-purpose)
- 1¾ cup chicken broth or vegetable broth
- ¼ cup allowed mayonnaise
- 1 tablespoon nutritional yeast (found in bulk-food section on natural food stores)
- 1 tablespoon tahini
- 1 teaspoon rice vinegar (or other light vinegar), or more to taste
- 5 large potatoes (I used yellow and red)
- 1 onion, chopped finely
- Paprika for sprinkling (I prefer smoked)
- 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.
This recipe was shared on Healthy Vegan Fridays, Simple Meals Friday, My Meatless Monday, Make Your OWn Monday, Natural Living Monday, Tasteful Tuesday, Slightly Indulgent Tuesday, Hearth & Soul, Fat Tuesday, GF Wednesday, Frugal Days Sustainable Ways, Kids in the Kitchen, Healthy 2Day Wednesday, Real Food Wednesday, Whole Foods Wednesday, Wildcrafting Wednesday, Pennywise Platter, Full Plate Thursday, Simple Lives Thursday, Thank Your Body Thursday, Tasty Traditions, GF Fridays, Wellness Weekends, Fight Back Friday, Fresh Bites Friday, Whole Foods Friday,
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
I am a potato gal and I love these and have featured the recipe on My Meatless Mondays. Thanks for sharing it with ut.
Thank YOU Chaya for stopping by!
I love how you made it dairy free. It sure looks like normal scalloped potatoes. I need to remember to use nutritional yeast more often.
This looks great – I'm printing it off right now!
Hope you all like them as much as we do!
Mmm. Those do sound good. I love the flavor of rice wine vinegar and nutritional yeast! Can’t wait to try them!
What a lovely dairy free version of this classic! Your scalloped potatoes look and sound delicious.
These look do good. I need to make them! Thank you for linking up with Wildcrafting Wednesdays!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts!
Good Morning,
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a lovely week and come back soon!
Miz Helen
Yum, these look very good! Thank you for sharing your post with us and I hope to welcome you over at Seasonal Celebration again today! Rebecca @Natural Mothers Network x
Oh, yum! I like that you can make ahead and bake when you are ready!
Got this tweeted and pinned to our Gluten Free Fridays board! Thanks for linking up!