Creamy Vegan Potato Bake

Name: Creamy Vegan Potato Bake
Total time: 1 h 30 min
Yield: 16
Ingredients: cooking spray; 12 potatoes, peeled and thinly sliced; 2 onions, thinly sliced; salt and ground black pepper to taste; 75 g non-dairy butter; 40 g all-purpose flour; 720 ml vegetable broth; 1 pinch paprika, or to taste

A creamy and indulgent vegan twist on the classic scalloped potatoes, with layers of tender potatoes and onions smothered in a rich dairy-free vegetable roux, and baked to golden perfection.

1 hr 30 min

easy

184kcal

calories

34g

carbohydrates

fat

fiber

protein

144mg

sodium

sugar

Dinner Side Dish American

Ingredients

cooking spray

12 potatoes, peeled and thinly sliced

2 onions, thinly sliced

salt and ground black pepper to taste

75 g non-dairy butter

40 g all-purpose flour

720 ml vegetable broth

1 pinch paprika, or to taste

Directions

Step 1

Preheat the oven to 175°C (350°F) and grease two 23x33 cm (9x13 inch) baking dishes with cooking spray.

Step 2

Layer the sliced potatoes and onions in the prepared baking dishes, seasoning each layer with salt and pepper.

Step 3

In a medium saucepan over medium heat, melt the non-dairy butter. Stir in the flour until well blended. Gradually whisk in the vegetable broth, stirring constantly until the sauce boils and thickens. Pour the sauce over the potatoes and onions, and sprinkle paprika over the top.

Step 4

Bake in the preheated oven until the potatoes are tender and golden brown, about 50 minutes.