By Casseroles, Fall, Low Calorie, Original Recipes, Seasonal, Winter
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Scalloped Potatoes

Creamy, cheesy, decadent potatoes! This rich and delicious comfort food dish tastes like a guilty pleasure, but it’s only 220 calories per serving!
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Servings 6

Ingredients
  

  • 3 cups plain unsweetened almond milk
  • 4 ½ tablespoons nutritional yeast
  • 1½ tablespoons capers
  • 1¼ teaspoon salt
  • ¾ teaspoon paprika
  • Heaping ¼ teaspoon onion powder
  • Dash turmeric
  • 3 tablespoons vegan butter I use Earth Balance
  • ½ cup flour
  • 1½ teaspoon apple cider vinegar
  • 1½ teaspoon soy sauce
  • Pinch cayenne
  • 4 cups thinly sliced peeled russet potatoes about 4 medium potatoes
  • 2 cups broccoli florets and thinly sliced stems
  • ⅓ cup vegan shredded cheddar I use Daiya

Instructions
 

  • Pre-heat the oven to 400 F. Lightly oil an 8x11 / 2 qt or similar size casserole dish.
  • Heat a medium size pot over medium heat. Make your sauce by blending milk, nutritional yeast, capers, salt, paprika, onion powder, and turmeric in a blender until smooth.
  • Melt the butter in the pot. Whisk in the flour - you will end up with a sort of playdough-like texture. Let this toast in the pot for about 3 minutes. Slowly whisk in the mixture from the blender, adding a little at a time, and whisking to fully incorporate before adding more liquid. If you add everything at once, the flour will remain clumpy. Allow to thicken for 2 minutes, stirring constantly. Remove from heat. Whisk in the soy sauce, vinegar, and cayenne.
  • Slice your potatoes about ⅛” thick. Cut your broccoli into small florets, and thinly slice the stems (Tip: save the little tiny bits of broccoli florets left on your cutting board for garnish.) Layer half of the potatoes in the casserole dish. Spread all of the broccoli over these potatoes. Evenly pour 1 ½ cups of the sauce over the broccoli and potatoes. Layer the remaining potatoes over the cheesy broccoli. Evenly pour the rest of the sauce on top.
  • Sprinkle the cheddar on top. Garnish with a sprinkle of paprika. Cover with foil and bake for about 1 hour, until the potatoes are fork tender but not mush. This may vary slightly depending on how thick the potato slices are, so check at 30 and 45 minutes.
  • Allow to cool for 10 minutes before serving. Garnish with broccoli crumbs if desired.