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A creamy, comforting, and super satisfying recipe: Baked Scalloped Potatoes in a Creamy Lemon Dill Sauce! It’s of course vegan and dairy-free!

Okay so this recipe sounds so fancy but it’s actually so simple and SO GOOD! It’s perfect make in big batches to take to family gatherings, potlucks, and more. It’s also super hearty and incredibly satisfying.

I love lemon-flavoured stuff so I just really had to incorporate its zesty flavour and also used some fresh dill from my garden.

HOW TO MAKE THIS SCALLOPED POTATOES RECIPE

I basically sliced the potatoes and layered them on a baking dish.

THE CREAMY LEMON DILL SAUCE

I cooked down the sauce with the coconut cream, lemon (of course), dill, and some flour to thicken. I also added in some nutritional yeast to add that savoury and somewhat ‘cheesy’ flavour.

ASSEMBLING THE SCALLOPED POTATOES

I then poured in the sauce to the potatoes.

I tried to do this layer by layer–basically added some potatoes, sauce, some potatoes again, and then more sauce–so the sauce can really seep through all the potatoes.

While I was doing this process, my oven was preheating.

BAKE YOUR POTATOES

I then baked it until the potatoes were cooked and slightly golden brown at the top.

You’ll only need 10 basic ingredients and a baking dish, of course! Plus, you can also opt to prepare the sauce beforehand (possibly the night before) and then just bake it the next day for your upcoming festive gathering or potluck!

Get the full recipe for these baked scalloped potatoes below! 🙂

If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂 

OTHER COZY RECIPES YOU MIGHT LOVE:

• Fried ‘Chicken’ and Gravy
• Miso Mushroom Risotto
• Maple Hoisin Tofu
• Baked Teriyaki Cauliflower Balls
• Pan-Fried Tofu Cakes
• Tofu ‘McNuggets’

Baked Scalloped Potatoes in Creamy Lemon Dill Sauce

Jeeca

5 from 5 votes

A creamy, comforting, and super satisfying recipe: Baked Scalloped Potatoes in a Creamy Lemon Dill Sauce! It’s of course vegan and dairy-free. I love lemon-flavoured stuff so I just really had to incorporate its zesty flavour and also used some fresh dill from my garden.

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Prep Time 20 mins

Baking Time 1 hr

Total Time 1 hr 20 mins

Course Main Course, Side Dish

Cuisine Fusion, Italian

Servings 3

Calories 380 kcal

Equipment

• 9×6” baking dish (or any baking dish you have!)

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 medium raw yukon gold potatoes (600g), peeled and sliced
• Chopped dill or other herbs for garnishing

Lemon Dill Sauce

• 2 tbsp vegan butter or olive oil
• 1 small shallot or onion diced
• 3 cloves garlic
• 1 cup room temperature coconut cream
• 1/4 cup room temp. water
• 1 tbsp all-purpose flour
• 1 tsp salt or to taste
• 2 tbsp nutritional yeast optional but highly recommended for that ‘cheesy’ flavour (you can use more vegan cheese)
• 1/4 cup vegan cheese shreds (optional)
• 2 tbsp lemon juice or more to taste
• 1 tbsp chopped dill I used fresh, but feel free to use dried dill or other herbs of choice

Optional

• Vegan cheese shreds for topping

Instructions

 

• See photos above for the sauce and assembly.
• Heat an oven to 350F/180C. I use an oven toaster with temperature settings so I just heat mine a few minutes before baking since its heats up quickly.
• Wash the potatoes and then peel them. Slice them into 1/4-1/3 inch thick slices. You can submerge the potatoes in water to wash off any starch and to prevent them from turning brown if preparing ahead.

  Arrange half of the slices on the baking dish. Set aside the rest of the pieces.
• In a large pan over medium high heat, heat the olive oil or vegan butter.
• Add in the shallot/onionss. Cook until tender and aromatic, around 1 minutes. Afterwards, add in the garlic and cooke until aromatic as well.

  Add in the coconut cream and water. Lower the heat to medium low.
• While stirring in a circular motion, add in the flour. Continue to stir until the flour dissolves. You can increase the heat and leave the sauce to simmer over medim heat until it comes to a boil.
• Continue to stir and then season the sauce with some salt and nutritional yeast, to taste. If desired, you can add some cheese to the sauce and allow it to melt.

  Leave to cook until the sauce thickens from the flour. Adjust flavours depending on desired taste.
• Mix in the chopped dill and lemon juice. Mix well and then turn off the heat.
• Pour half of the sauce over the potatoes in the baking dish. Arrange the remaining potatoes for the second layer and then pour the remaining sauce.
• Optional: You can add some vegan cheese shreds on top, if you'd like!
• Bake for 55-60 minutes or until potatoes are cooked through and the topmost layer is golden brown on the edges. Garnish with some more chopped dill, if desired. Enjoy while hot!

Notes

Make-ahead tip:

You can prepare the sauce beforehand. Ensure that the sauce has cooled down before placing it in an air-tight container. Refrigerate the sauce for up to 2 days. When ready to use, quickly heat the sauce in the microwave or in a saucepan over medium heat. Pour it over the potatoes in the baking dish and bake as stated above.

NUTRITIONAL INFO

Serving: 1serving | Calories: 380kcal | Carbohydrates: 43g | Protein: 9g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 798mg | Potassium: 1149mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 45mg | Calcium: 42mg | Iron: 5mg

DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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