I love this dish because of the use of Bechamel sauce, otherwise known as a white sauce predominantly used in the French and Italian cuisine. It can be used in a variety of different dishes and is the base for many sauces. It is traditionally made by gradually whisking milk into a white flour-butter mixture, where the thickness of the sauce depends on the portions of milk and flour. In addition to this recipe, I’ve use it multiple times when making soups, creamy vegetable dishes, and pasta sauces.
The potatoes absorb the liquid as they cook and are therefore rich in flavor! I’ve made this dish as a side dish several times and it’s one of our favorites.
Cheese Scalloped Potatoes
- 1/4 cup white onions , chopped
- 2 tbsp salted vegan butter
- 2 tbsp flour , gluten-free option: use rice flour
- 1 1/4 cup unsweetened non-dairy milk , such as cashew milk or almond milk
- 1 cup vegan cheddar cheese , grated
- 3 russet potatoes , medium in size
- freshly ground black pepper
- Peel and thinly slice the potatoes.
- In a pot, add the vegan butter and cook the onions in the butter until soft. Add flour and cook an additional 2 min. stirring occasionally.
- Whisk in the milk and cook until the sauce is bubbly and thickens, stirring frequently.
- Remove the pot from the heat and add 3/4 cup cheese. Stir until the cheese is all melted. Season with salt and pepper to taste.
- In a glass casserole dish (be sure to use a shallow dish, preferably 9x13), place one layer of potatoes, sprinkle with salt/pepper, add 1/2 the sauce mixture, and repeat to form one more additional layer.
- Sprinkle the top with the remainder of the cheese.
- Cover with foil and bake at 350 degrees for 30-40 minutes or until the potatoes are tender and cooked (test with a fork).
- Uncover, and bake for an additional ~10-15 min. until the cheese on top is melted and crispy-golden brown.