Dairy-Free Scalloped Potatoes


Amt Measure Ingredient Cal Carb Pro Fat GI
3poundrusset potatoesrusset potatoes132011671431695
1onionsweet onionssweet onions105.910011210
2tablespoonolive oilolive oil238.7002430
2tablespoonarrowroot flourarrowroot flour57.1560085
1cupDairy-Free Cheddar Style ShredsDairy-Free Cheddar Style Shreds3601121621630
2cupUnsweetened Almond MilkUnsweetened Almond Milk180242414415
1teaspoonblack pepperblack pepper5.86110
2medium (4-1/8" long)scallionsscallions9.692126
Totals: 2321 Calories Balance: 64-9-27 2302.4 1496 201 624 86

This recipe does not have makes information.

Join now and see exactly how much you should eat to meet your goals!

This recipe isMake Whole

Active Time: 15 minutes

Total Time: 75 minutes

Preheat oven to 375 degrees. Spray a large baking dish with cooking spray. Set aside.

Thinly slice the potatoes and place in a large mixing bowl.

Chop onions into small pieces and mince garlic.

Add onions and garlic to potatoes. Pour 0 1tbsp olive oil over the top and toss to coat.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add arrowroot starch to form a roux.

Add almond milk slowly to roux and heat over medium-heat until slightly bubbling and the sauce has thickened.

Add cheese and salt and pepper to sauce and heat till cheese melts.

Place a layer of potatoes in baking dish and pour sauce over potatoes. Repeat layering with the rest of the potatoes and sauce.

Sprinkle with additional cheese and scallions. Cover with tin foil and bake in oven for 1 hour.

Remove tin foil and allow to make an additional 30 minutes or until potatoes are soft and cheese is golden brown.

Remove from oven and sprinkle with additional scallions, if desired.