Dairy-Free Saffron Scalloped Potatoes
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5.0
24 reviews
Excellent
Dairy-Free Saffron Scalloped Potatoes
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Delicious dairy-free scalloped potato recipe with creamy, savory coconut milk sauce, saffron, garlic, cayenne. Vegan, kosher, dairy free.
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Ingredients
- 3 1/2 pounds potatoes - Russet or Yukon Gold
- Pinch saffron threads (make sure it's a good quality saffron-- it's much more expensive, but the cheap stuff has no flavor)
- 2 tablespoons hot water
- 2 tablespoons non-hydrogenated butter substitute (or use butter for dairy)
- 2 1/2 tablespoons flour (gluten free substitution below)
- 15 ounces coconut milk (1 can)
- 1 cup almond milk (or use milk for dairy)
- 1 teaspoon salt
- 1/2 teaspoon finely minced garlic (or 1/4 tsp garlic powder)
- Pinch cayenne, or more to taste (adds heat)
- Paprika for garnish (optional)
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Instructions
- Preheat the oven to 350 degrees F. Peel the potatoes, slice them thin, and cover with cold water till ready to use—this will keep them from turning brown.Grind the saffron threads in a mortar and pestle to a powder. Add 2 tbsp of hot water to the ground saffron and let it soak for 5 minutes.
- Lightly grease a 9x13 baking dish. Drain the sliced potatoes and place half of them in a thin layer on the bottom of the dish, with each slice overlapping the next.
- In a small saucepan, melt 2 tbsp non-hydrogenated dairy free butter substitute over medium heat. Whisk in 2 ½ tbsp of flour to form a thick paste. Continue whisking for a minute or two until the mixture turns a sandy brown color.
- Slowly whisk in the coconut milk, a quarter cupful at a time, followed by the almond or soy milk.
- Whisk in the salt, garlic, cayenne, and saffron water. Heat the sauce over medium, whisking frequently, till it boils and thickens slightly. Reduce heat to low and keep warm.
- Pour half of the sauce over the layer of potatoes, using a ladle or large spoon to make sure the potatoes are evenly covered with sauce. Put the sauce back on the stovetop over low heat to keep warm.
- Make another layer with the remaining potato slices.
- Use a whisk to break up the top of the sauce. Pour the remaining sauce over the top layer of potatoes, again using a spoon or ladle to control the sauce. Make sure every potato is covered and no white areas remain.Cover the dish with foil. Place in the oven and bake covered for 60 minutes, till the potatoes are tender.
- Remove the foil and turn on your broiler. Place your baking dish 4-6 inches below the broiler. Broil the potatoes for a few minutes until the top is nicely browned.
- Sprinkle the top of the casserole lightly with paprika. Serve potatoes warm as a side dish.
Notes
- You will also need: mortar and pestle, 9x13 baking dish
- Gluten Free Modification: Substitute 1 tbsp potato starch for flour.
- Gluten Free Modification:
- Substitute 1 tbsp potato starch for flour.
Nutrition Information
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Calories
172kcal
(9%)
Carbohydrates
18g
(6%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
7g
(35%)
Sodium
260mg
(11%)
Potassium
624mg
(18%)
Fiber
3g
(12%)
Vitamin A
85IU
(2%)
Vitamin C
15.4mg
(17%)
Calcium
71mg
(7%)
Iron
5.5mg
(31%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Sodium | 260mg | 11% |
| Potassium | 624mg | 13% |
| Fiber | 3g | 12% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 15.4mg | 17% |
| Calcium | 71mg | 7% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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