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Dairy-Free Scalloped Potatoes with Miso and Dijon – vegetarian recipe
Stav Kogan

Dairy-Free Scalloped Potatoes with Miso and Dijon

Craving the creamy, comforting goodness of scalloped potatoes without the heavy dairy? 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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 serving
Calories: 223
Ingredients Method Nutrition

Ingredients
  

  • For the Roux
  • 1/3 cup (85 mL) unbleached all-purpose flour
  • 3 tablespoons (45 mL / 1.5 fl oz) coconut or olive oil
  • 2 cups (500 mL) hot low-sodium vegetable broth or stock
  • For the Potatoes
  • 2 pounds (900 g / 31.7 oz) unpeeled potatoes, cut into 1/4-inch / 5 mm thick slices
  • 1/2 red onion, thinly sliced
  • 3 tablespoons (45 mL / 1.5 fl oz) miso
  • 1 1/2 tablespoons (22 mL / 0.7 fl oz) Dijon mustard
  • 1/4 teaspoon (1 mL / 0 fl oz) black pepper
  • 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.

Method
 

  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.
  3. Cook for 3 minutes, stirring frequently to prevent burning.
  4. Remove the pan from the heat and let it cool for 1 minute. Gradually whisk in the hot vegetable broth until smooth.
  5. 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.
  6. While the sauce simmers, layer half of the potato slices in the prepared baking dish.
  7. Top with the sliced red onion, then layer the remaining potatoes on top.
  8. In a small bowl, combine the miso, Dijon mustard, and black pepper.
  9. Remove the thickened sauce from the heat and whisk in the miso mixture until fully combined.
  10. Pour the sauce evenly over the layered potatoes.
  11. Cover the dish with a lid or foil.
  12. 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.

Nutrition

Calories: 223kcalCarbohydrates: 34gProtein: 5gFat: 8g

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