Gluten Free Slow Cooker Scalloped Potatoes Recipe
Updated Feb 15, 2021, Published Nov 01, 2017
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In addition to providing a tried-and-true beloved holiday side dish, this recipe allows you to set the slow cooker and walk away until mealtime. Nothing could be easier! (Of course, if you like, you can still make this in the oven – see the variation at the end of the recipe.)
Gluten Free Slow Cooker Scalloped Potatoes Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- ⅔ cup raw cashews
- ¾ teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- ¼ cup nutritional yeast
- 1 tablespoon cornstarch or tapioca starch
- ⅛ teaspoon ground nutmeg
- ½-1 teaspoon kosher or fine sea salt, to taste
- 1 cup unsweetened dairy-free milk
- 1 cup vegetable broth or stock
- 5 large red skinned potatoes, cut into ⅛-inch slices (skin on or off)
- Toasted gluten-free breadcrumbs, if desired
Instructions
- Heat the oil in a nonstick frypan or the insert of a 2-4 quart slow cooker (if it allows sautéing). Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook another minute.
- Meanwhile, in a high-power blender, blend together the cashews, mustard, lemon juice, nutritional yeast, cornstarch, nutmeg, salt, milk, and broth until velvety smooth. Set aside.
- Add the onions and garlic to the contents of the blender (but do not blend again!).
- Layer about half the potatoes in the bottom of the slow cooker insert. Top with half the cashew-onion mixture. Layer the second half of the potatoes and then pour the remaining cashew-onion mixture over top.
- Cook on low for 6-8 hours, until the potatoes are soft and the sauce is bubbling and starting to brown on the edges. If desired, sprinkle with breadcrumbs about an hour before serving. Scoop and serve.
- Conventional Oven Variation: Prepare potatoes and cashew-onion mixture as above, but layer the potatoes in a greased 2-quart casserole dish. Cover and bake at 350°F for about 45 minutes. Uncover and continue to bake for another 45 minutes or so, until the potatoes are soft and the top is browned and bubbly. Sprinkle with breadcrumbs about 20 minutes before serving, if desired.
Nutrition
Calories: 280kcalCarbohydrates: 37gProtein: 7gFat: 12gSaturated Fat: 1gSodium: 415mgPotassium: 983mgFiber: 4gSugar: 4gVitamin A: 180IUVitamin C: 18.9mgCalcium: 78mgIron: 2.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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nice dear thanks for sharing with us