Craving the creamy, comforting goodness of scalloped potatoes without the heavy dairy? You’ve come to the right place! This recipe swaps out the traditional cream and butter for a surprisingly rich and savory sauce, thanks to a secret weapon duo: tangy Dijon mustard and umami-packed miso. We’ll start with a classic French roux to create a velvety smooth base, proving that you don’t need dairy to achieve pure potato perfection. Get ready for a side dish that will steal the show!
Ingredients
• For the Roux
• 1/3 cup / 85 mL unbleached all-purpose flour
• 3 tablespoons / 45 mL coconut or olive oil
• 2 cups / 500 mL hot low-sodium vegetable broth or stock
• For the Potatoes
• 2 pounds / 900 g unpeeled potatoes, cut into 1/4-inch / 5 mm thick slices
• 1/2 red onion, thinly sliced
• 3 tablespoons / 45 mL miso
• 1 1/2 tablespoons / 22 mL Dijon mustard
• 1/4 teaspoon / 1 mL black pepper
Instructions
1. Preheat the oven to 375°F / 190°C. Lightly oil a 9 × 13-inch / 23 × 33 cm baking dish.
2. To make the roux, combine the flour and oil in a saucepan over medium heat. Cook for 3 minutes, stirring frequently to prevent burning.
3. Remove the pan from the heat and let it cool for 1 minute. Gradually whisk in the hot vegetable broth until smooth.
4. Return the saucepan to the heat, bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally, until the sauce has thickened.
5. While the sauce simmers, layer half of the potato slices in the prepared baking dish. Top with the sliced red onion, then layer the remaining potatoes on top.
6. In a small bowl, combine the miso, Dijon mustard, and black pepper. Remove the thickened sauce from the heat and whisk in the miso mixture until fully combined.
7. Pour the sauce evenly over the layered potatoes. Cover the dish with a lid or foil.
8. Bake for 30 minutes, then remove the cover and bake for another 20 minutes, or until the potatoes are tender and the top is golden.
Nutritional Information
• Per 1 cup / 250 mL serving. Yields 6 cups / 1.5 L.
• Calories: 223
• Fat: 8 g
• Carbohydrates: 34 g
• Fiber: 5 g
• Protein: 5 g
• Sodium: 463 mg
• Percentage of calories from protein 10%, fat 30%, carbohydrate 60%
Pro Tips
• Use a mandoline for perfectly uniform potato slices, ensuring every bite cooks evenly.
• For a milder, slightly sweeter flavor, opt for white (shiro) miso. For a deeper, funkier umami, use red (aka) miso.
• Ensure your vegetable broth is hot when adding it to the cooled roux. This temperature difference is key to a lump-free, silky sauce.
• For a golden, bubbly top, place the finished dish under the broiler for 1-2 minutes after baking, watching carefully to prevent burning.
FAQ
Q: Can I make these scalloped potatoes gluten-free
A: Absolutely! To make this recipe gluten-free, simply replace the all-purpose flour with a 1-to-1 gluten-free flour blend. You can also use cornstarch, but you may need to adjust the amount to get the same creamy thickness.
Q: What can I substitute for miso in this recipe
A: Miso is key for the savory, umami depth that mimics cheese. If you can’t find it, you can try using 2 tablespoons of nutritional yeast for a cheesy flavor and a teaspoon of soy sauce or tamari for saltiness. The final taste will be slightly different but still delicious.
Q: How can I add more protein to make this a main dish
A: To transform this side into a complete vegetarian meal, layer in plant-based protein. A can of drained and rinsed white beans or chickpeas works wonderfully between the potato layers. You could also stir cooked lentils into the sauce before baking.
Q: How do I store and reheat leftover scalloped potatoes
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat in an oven at 350°F (175°C) for 15-20 minutes until warmed through. This helps the top get crispy again.
