Creamy Scalloped Dill Potatoes
07-08-2020, 03:18 PM
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Creamy Scalloped Dill Potatoes
Ok...so I couldn't pull off the bacon cheddar souffle potatoes, but I'm making this instead. The main reason is that my son brought his dog up with him and asked me to babysit her, therefore, I couldn't go to the store for all those animal proteins. (The last time I left her in the house, she jumped through an open window, clawed up the woodwork and tore up the screen. She was scared.)
The other reason I"m going with this recipe is that it is vegan and I have all of the ingredients. I'm sure it's a million per cent healthier and it's pretty good too. I looked at several recipes and modified them to come up with my own. It's basically traditional scalloped potatoes that I always make, with some dill and a couple of other things added in. I'm just going to give you the basics, because I'm busy cooking the rest of the meal...Swedish vegan meatballs and fresh coleslaw. Yes! My son will be pleased.
Creamy Scalloped Dill Potatoes
4-6 Yukon Gold Potatoes, peeled and cut in two. (Russets get crumbly and mushy, so the YGs are my fave)
about 2 cups plain, unsweetened Almond Milk
3 Tablespoons Earth Balance Buttery Spread
1/2 yellow onion, chopped finely
1Tablespoon Better Than Bouillon Vegetable broth, condensed, do not add water
1/3 white all purpose flour
2 Tablespoons Nutritional Yeast
3-4 Tablespoons cornstarch, or arrowroot flour, dissolved in 1/4 cup of cold water
handful of chopped, fresh dill (reserve a couple of Tablespoons for garnish)
1-2 Tablespoons dill pickle, or relish juice
salt and pepper to taste
Sauce:
Cook the potatoes in slated boiling water until just tender. Meanwhile, melt the Earth Balance Spread in a frying pan, over medium heat and add the onions. Cook the onions until translucent. Add the flour and stir until all of the spread is absorbed by the flour and cook for a couple minutes more so that the flour/spread no longer has a raw taste. Add the almond milk, bouillon, (straight from the jar,) and the nutritional yeast. Stir and continue cooking over medium/low heat. Meanwhile, mix the cornstarch, or arrowroot flour with the cold water and stir until smooth. Pour into the mixture in the frying pan and quickly stir with a whisk until velvety smooth and creamy. Add the pickle juice and dill. Season to taste.
Putting it all together:
When the potatoes are done, drain and slice into rounds. Pour a little of the dill sauce in the bottom of a baking dish, arrange a layer of potato slices on top, add a little more sauce, and repeat the layers of potatoes and sauce, ending with sauce. Bake in a 350 degree f oven for about an hour, or until tender and deep, golden brown. Sprinkle a little more dill over the top before serving.
* The nutritional yeast will give it a nice, cheesy taste and the pickle juice will give that Northern European flavor that your guinea pigs can't quite put their fingers on.
** You don't have to use the cornstarch or arrowroot flour, but either one will give your sauce a silky, smooth texture. My Gramma taught me that many years ago.
~ C
The other reason I"m going with this recipe is that it is vegan and I have all of the ingredients. I'm sure it's a million per cent healthier and it's pretty good too. I looked at several recipes and modified them to come up with my own. It's basically traditional scalloped potatoes that I always make, with some dill and a couple of other things added in. I'm just going to give you the basics, because I'm busy cooking the rest of the meal...Swedish vegan meatballs and fresh coleslaw. Yes! My son will be pleased.
Creamy Scalloped Dill Potatoes
4-6 Yukon Gold Potatoes, peeled and cut in two. (Russets get crumbly and mushy, so the YGs are my fave)
about 2 cups plain, unsweetened Almond Milk
3 Tablespoons Earth Balance Buttery Spread
1/2 yellow onion, chopped finely
1Tablespoon Better Than Bouillon Vegetable broth, condensed, do not add water
1/3 white all purpose flour
2 Tablespoons Nutritional Yeast
3-4 Tablespoons cornstarch, or arrowroot flour, dissolved in 1/4 cup of cold water
handful of chopped, fresh dill (reserve a couple of Tablespoons for garnish)
1-2 Tablespoons dill pickle, or relish juice
salt and pepper to taste
Sauce:
Cook the potatoes in slated boiling water until just tender. Meanwhile, melt the Earth Balance Spread in a frying pan, over medium heat and add the onions. Cook the onions until translucent. Add the flour and stir until all of the spread is absorbed by the flour and cook for a couple minutes more so that the flour/spread no longer has a raw taste. Add the almond milk, bouillon, (straight from the jar,) and the nutritional yeast. Stir and continue cooking over medium/low heat. Meanwhile, mix the cornstarch, or arrowroot flour with the cold water and stir until smooth. Pour into the mixture in the frying pan and quickly stir with a whisk until velvety smooth and creamy. Add the pickle juice and dill. Season to taste.
Putting it all together:
When the potatoes are done, drain and slice into rounds. Pour a little of the dill sauce in the bottom of a baking dish, arrange a layer of potato slices on top, add a little more sauce, and repeat the layers of potatoes and sauce, ending with sauce. Bake in a 350 degree f oven for about an hour, or until tender and deep, golden brown. Sprinkle a little more dill over the top before serving.
* The nutritional yeast will give it a nice, cheesy taste and the pickle juice will give that Northern European flavor that your guinea pigs can't quite put their fingers on.
** You don't have to use the cornstarch or arrowroot flour, but either one will give your sauce a silky, smooth texture. My Gramma taught me that many years ago.
~ C
Last edited by tropit; 07-08-2020 at 03:21 PM.
