Scalloped Potatoes in Creamy Lemon Dill Sauce

Jeeca

5 from 7 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

Baking Time 1

Total Time 1 20

Course Main Course, Side Dish

Cuisine Fusion, Italian

Servings

Calories 491 kcal

Equipment

9×6” baking dish or any oven-safe dish you have

Ingredients

1.5 lb yukon gold potatoes or other baking/starchy potatoes

Lemon Dill Sauce

2 tbsp vegan butter
1 tbsp all-purpose flour
1 small shallot or onion diced
3 cloves garlic
1 cup room temperature coconut cream
1/4 cup room temp. water
1/2 to 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 , I love to use Daiya or Good Planet Food's Vegan Cheddar Cheese
2 tbsp lemon juice or more to taste
1 tbsp chopped dill

For Assembly

1/2 to 1 cup vegan cheese shreds

For Garnish

Chopped dill for garnish

Instructions

You can see the photos above for the sauce and assembly.

Prepare the Potatoes

Wash the potatoes and then peel them. Slice them into 1/4-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.

Creamy Lemon Dill Sauce

Heat a a medium sized pot or pan over medium heat. Once hot, melt the vegan butter.
Add in the flour and mix well to create roux. Mix continuously until a paste has formed.
Add in shallot/onions. Cook until tender and aromatic, around 1 minute. Afterwards, add in the garlic and cook until aromatic as well.
Add in the coconut cream and water.
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.
Add the grated cheese to the sauce and allow it to melt until completely incorporated.
Leave to cook until the sauce thickens from the flour. Adjust flavours depending on desired taste.
Turn off the heat.
Mix in the chopped dill and lemon juice. Feel free to adjust the sauce to your desired taste.

Assembly

Before assembling the potatoes: Preheat your oven to 180C/350F.
Drain the potatoes from the water. Pat-dry with a kitchen towel.
Arrange half of the slices on the baking dish. Set aside the rest of the pieces.
Pour half of the sauce over the potatoes in the baking dish. Add some vegan cheese for a cheesy centre.
Arrange the remaining potatoes for the second layer and then pour the remaining sauce.
Top with some vegan cheese shreds.
Bake for 45-50 minutes or until the potatoes are cooked through and the topmost layer is golden brown on the edges.

To Serve

Garnish with some more chopped dill, if desired. This is best enjoyed 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

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