Description
These creamy Scalloped Potatoes combine tender Yukon Gold potatoes with smoky turkey bacon and melty plant-based cheese, layered with a rich, savory sauce that is perfect for a cozy dinner any night of the week.
Ingredients
Scale
Potatoes and Meat
- 3 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 6 slices smoked turkey bacon, diced
Creamy Sauce
- 3 tablespoons plant-based butter
- 3 tablespoons all-purpose flour (or gluten-free flour blend)
- 3 cups plant-based milk
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon natural gelling agent
- Salt and pepper, to taste
Additional Flavorings
- 1/2 cup finely chopped onion
- 1 1/2 cups shredded plant-based cheese
- Fresh thyme (optional)
Instructions
- Prepare the potatoes and bacon: Peel and thinly slice the Yukon Gold potatoes to about 1/8 inch thickness for even cooking. Dice the smoked turkey bacon into bite-sized pieces and lightly sauté them until crisp, releasing their smoky aroma.
- Make the creamy sauce: In a saucepan, melt plant-based butter over medium heat. Stir in flour, whisking constantly to form a smooth roux. Slowly add plant-based milk while whisking to prevent lumps. Once smooth, mix in vegetarian Worcestershire sauce (natural), minced garlic, apple cider vinegar, salt, and pepper. Sprinkle in the natural gelling agent and cook gently until the sauce thickens and coats the back of a spoon.
- Layer the dish: Lightly grease your baking dish with plant-based butter. Start layering half the potato slices evenly across the bottom, followed by half the cooked turkey bacon and a sprinkle of chopped onion. Pour over half of the creamy sauce and add a generous layer of plant-based cheese. Repeat the layering with the remaining ingredients to create beautiful, even layers.
- Bake until bubbly and golden: Cover the baking dish loosely with foil and bake in a preheated oven at 350°F (175°C) for 45 minutes. Remove the foil and continue baking for an additional 15-20 minutes to let the top brown and the sauce bubble invitingly.
- Rest before serving: Allow the baked dish to sit for 10 minutes so the sauce sets perfectly before serving.
Notes
- Use a mandoline slicer for uniform potato slices that cook evenly and look professional.
- Making a smooth roux ensures creamy consistency without lumps in the sauce.
- Fresh garlic and herbs notably enhance the flavor brightness.
- Adjust the amount of natural gelling agent if you prefer a firmer texture in your scalloped potatoes.
- This dish can be made ahead and stored refrigerated for up to 3 days or frozen for up to 2 months.
- Reheat leftovers in the oven at 350°F (175°C) or microwave with a splash of plant-based milk to restore creaminess.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: scalloped potatoes, plant-based cheese, turkey bacon, creamy potatoes, comfort food, baked potatoes, vegetarian Worcestershire sauce
