Creamy, Cheesy Scalloped Potatoes | Pinch of Parsley
Creamy, Cheesy Scalloped Potatoes
25 mins prepServes 8
Finally perfected! Say hello to these creamy, cheesy, SCALLOPED POTATOES, the perfect side dish to your holiday dinner! As requested, no cashews were used to make this recipe, and it can easily be made gluten-free.
Preheat oven to 350 degrees F. Grease a 9x13 baking dish and set aside. In a medium pot, melt butter over medium heat. Add in onion and sauté until translucent. Add garlic and cook for ~30 seconds-1 minute. Add flour and whisk to combine. Slowly pour in vegetable broth, whisking quickly to combine. Next, whisk in milk and creamer, salt, pepper, and nutritional yeast. Bring the mixture to a simmer and continue to whisk until sauce has thickened. If it is not thickening, add 1-2 tablespoons of flour, whisk quickly, and let thicken. Remove from heat. Layer half of the potatoes on the bottom of the prepared baking dish (two layers on top of each other). Pour half of the parmesan cheese and half of the sauce on top. Add another two layers of potatoes, the remaining cheese and sauce. Cover the dish with foil and bake for 30 minutes. Remove the foil and cook for an additional 30 minutes. Lastly, set oven to broil and cook for another 1 to 2 minutes or until golden brown on the top. Remove from the oven and allow to set for 10-15 minutes. Garnish with some herbs such as parsley or thyme. Scoop to serve, add any additional desired salt and pepper. ENJOY!
