These vegan scalloped potatoes are creamy, warm, and comforting. Super simple preparation, made even easier if you have our DIY Mother Mix on hand, but still easy without. These gluten-free scalloped potatoes are perfect for a weekend dinner or as a festive side for special occasion.
3/4cupalmond flour (we use superfine almond flour, also called almond meal, or ground blanched almonds)
1 1/2 cup water
3tablespoonstapioca starch(also called tapioca flour)
4tablespoonsnutritional yeast(add more if you want the potatoes to taste cheesy)
3/4teaspoonsalt
Instructions
Prep: Preheat the oven to 350F. Slice the potatoes and onions, about 1/16th to 1/8th of an inch think. Blend the Mother Mix (or equivalent ingredients), along with nutmeg, garlic, and salt, on high for 1 minute.
Assemble: In a baking dish, place a thin layer of sauce, followed by a thin layer of potatoes, and then a thin layer of onions. Repeat for two layers, and then finish with a layer of potatoes. Dab the margarine on top.
Bake: Bake for about 50 minutes, until potatoes are cooked through and fork tender.
Notes
Storage and Reheating
You can store this in the fridge for 2-3 days. Reheat in 250F, covered for about 15 minutes or until warmed through.
About the Mother Mix
The Mother Mix is a DIY pantry-staple that gives you a jumpstart on a number of recipes on this site. It's vegan and gluten-free and made from just 4 all natural ingredients: almond flour, nutritional yeast, tapioca flour, and salt. It takes just a few minutes to make it.