The traditional scalloped potatoes or au gratin has great deal of cheese and bread crumbs but this recipe is given a healthy spin, with the choice of gluten free and dairy free version if you prefer. This simple and quick scalloped potato dish will surely become a staple once you try it with fancy dinner recipes. Smart Recipes, American,Vegetarian Recipes, Vegetables Recipes, Recipes Vegetables American,Vegetarian Dairy-Free Saffron Coconut Scalloped Potatoes Dairy-Free Saffron Coconut Scalloped Potatoes Recipe | CHEFBear.net PT1H30M Serves 12 3 1/2 Pounds Yukon Gold Potatoes 1 Pinch Saffron Threads 2 Tablespoons Margarine 1 Tablespoons Potato Starch 15 Ounces Coconut Milk 1 Cup Almond Milk 1 Teaspoon Salt 1/2 Teaspoon Garlic 1 Pinch Cayenne Pepper N/A Paprika Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking dish. In a large bowl of cold water, soak potato slices before using to keep them from browning. With a mortar and pestle, grind saffron threads into a powder. In a bowl, soak ground saffron in 2 tablespoons of hot water for about 5 minutes. Drain potato slices well. Arrange half of potato slices in the bottom of prepared baking dish in a thin layer, with each slice overlapping the next. In a small pan, melt butter substitute over medium heat. Add flour, beating continuously until a thick paste is formed. Cook for about 1-2 minutes or until mixture turns into a sandy brown color, beating continuously. Slowly, add coconut milk, ¼ cup at a time, followed by almond milk. Stir in garlic, saffron water, cayenne and salt and cook till the sauce becomes slightly thick. Reduce heat to very low to keep sauce warm. Pour half of the sauce over potato slices layer evenly. Arrange remaining potato slices over sauce in a layer and top with remaining sauce evenly. With a piece of foil, cover the baking dish and bake for about 1 hour. Now, set the oven to broiler. Arrange oven rack about 4-6-inch from heating element. Remove the foil from baking dish and broil for a few minutes or until the top is browned nicely. Remove from oven and sprinkle with paprika. Serve warm.

Dairy-Free Saffron Coconut Scalloped Potatoes

Dairy-Free Saffron Coconut Scalloped Potatoes Recipe


The traditional scalloped potatoes or au gratin has great deal of cheese and bread crumbs but this recipe is given a healthy spin, with the choice of gluten free and dairy free version if you prefer. This simple and quick scalloped potato dish will surely become a staple once you try it with fancy dinner recipes.

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Recipe Information

Flavor Profile

American,Vegetarian

Protein

Vegetables

Category

Side Dishes

Serves

12

Total Time

1 Hour 30 Minutes

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Ingredients

      • 3 1/2 Pounds Yukon Gold Potatoes (Peeled & Sliced Thinly)
      • 1 Pinch Saffron Threads (A Generous Pinch)
      • 2 Tablespoons Margarine
      • 1 Tablespoons Potato Starch
      • 15 Ounces Coconut Milk
      • 1 Cup Almond Milk
      • 1 Teaspoon Salt
      • 1/2 Teaspoon Garlic (Minced Finely)
      • 1 Pinch Cayenne Pepper
      • Paprika (For Garnishing)

Directions

  1. Preheat the oven to 350 degrees. Lightly grease a 9x13-inch baking dish.
  2. In a large bowl of cold water, soak potato slices before using to keep them from browning.
  3. With a mortar and pestle, grind saffron threads into a powder. In a bowl, soak ground saffron in 2 tablespoons of hot water for about 5 minutes.
  4. Drain potato slices well. Arrange half of potato slices in the bottom of prepared baking dish in a thin layer, with each slice overlapping the next.
  5. In a small pan, melt butter substitute over medium heat. Add flour, beating continuously until a thick paste is formed. Cook for about 1-2 minutes or until mixture turns into a sandy brown color, beating continuously.
  6. Slowly, add coconut milk, ¼ cup at a time, followed by almond milk. Stir in garlic, saffron water, cayenne and salt and cook till the sauce becomes slightly thick. Reduce heat to very low to keep sauce warm.
  7. Pour half of the sauce over potato slices layer evenly. Arrange remaining potato slices over sauce in a layer and top with remaining sauce evenly. With a piece of foil, cover the baking dish and bake for about 1 hour.
  8. Now, set the oven to broiler. Arrange oven rack about 4-6-inch from heating element. Remove the foil from baking dish and broil for a few minutes or until the top is browned nicely.
  9. Remove from oven and sprinkle with paprika. Serve warm.



Nutrition & Cost Facts

Calories

169 kcal

Carbs

18 g

Fat

9 g

Protein

4 g

Cost Per Serving

$0.52

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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