Made with layers of sliced potatoes doused in a creamy-dreamy sauce, this vegan-friendly casserole is the king of comfort food. While there are many ways to make scalloped potatoes (variations include adding caramelized onions, bacon, ham, smoked cheeses and/or veggies), this particular recipe truly tops most.
But first, a mini history lesson: Where does the word “scalloped” come from?
The term goes back to an Old English word “collop” and an Old French term “escalope,” meaning “sliced meat.” This casserole calls for slicing the potatoes in a similar shape, hence the name “scalloped potatoes.”
According to search engine results, this dish continues to be one of the top potato recipes searched for each year. And although the traditional dish is made with white-fleshed potatoes, our recipe below uses sweet potatoes, which make for a healthy and tasty swap.
For your next family gathering, bake this gluten- and dairy-free version until potatoes are soft, the sauce is bubbly and the top is beautifully browned!
Ingredients
1 Tbsp. coconut oil
1 leek, white part, sliced in half lengthwise & thinly sliced
1 tsp. dried thyme leaves
1 tsp. salt
1/8 tsp. ground nutmeg
1/2 tsp. Vitacost Organic Garlic Powder
1/8 tsp. ground pepper
1-3/4 cups unsweetened coconut milk
1/4 cup creamy almond butter
2 lbs. sweet potatoes
2 Tbsp. nutritional yeast
1/2 cup almond slices
Directions
1. Preheat oven to 400 degrees F. Lightly grease an 8” x 10” oven-proof casserole dish and set aside.
2. In medium skillet over medium, heat coconut oil. Add leeks and sauté for 5-6 minutes until soft. Remove from heat and set aside.
3. In small bowl, mix thyme, salt, nutmeg, garlic and pepper. In separate bowl, combine coconut milk with almond butter, using a whisk to evenly incorporate. (Note: This works best when almond butter is at room temperature.) Add nutritional yeast and whisk to combine.
4. Using sharp knife or mandolin, peel and thinly slice sweet potatoes into 1/4” slices.
5. Layer 1/3 sweet potatoes in casserole dish, overlapping slices following shape of casserole dish, to completely cover bottom. Layer half the sautéed leeks on top and season with 1/3 seasoning mixture. Repeat.
6. Layer remaining sweet potato on top, overlapping to make a pretty pattern on top. Sprinkle remaining seasoning mix on top. Pour in coconut mixture and top with sliced almonds.
7. Cover casserole dish and bake for 35 minutes. Remove cover from casserole and bake for additional 35-45 minutes until potatoes are soft and browned. Add a little extra golden color by placing under the broiler for a few minutes before serving.
8. Garnish with fresh thyme leaves.
Chef’s tip: This dish tastes great with garnet yams and white sweet potato—but you can use any type of potato you’d like!