Scalloped Potatoes

scallopedOMG!  This could be served at a table of cheese snobs and they would believe that there was rich and creamy cheese in these spuds.  They might not be able to figure out which one, because the dish wasn’t created to mimic a specific cheese but it is definitely convincing.  The man of the house bought some fennel with every intention of getting creative with it, but after a week of watching it not move I decided to snag it for my own inspiration.  I have never used fennel to cook with nor could I think of anything aside from soup that I had tasted it in so the search for a recipe began which led me to a scalloped potato dish that was packed full of heavy cream and Gruyere so I switched it up a bit.


*I was able to make this gluten-free by using brown rice flour instead of the regular flour. I also left the bread crumbs off. The difference wasn’t noticed

* When I made the gluten-free version I was out of vegetable broth and used Chickenless bouillon, which worked just as well.

2 Lbs russet potatoes (peeled and thinly sliced)
1 fennel bulb (cut in half and thinly sliced, stalks and bulb, no leaves)
1 medium sized yellow onion (quartered and thinly sliced)
2 tbsp olive oil
1/3 cup + 1 tbsp vegan butter
1/4 cup flour or brown rice flour
2 1/2 tbsp Nutritional Yeast
1 tbsp white miso
1 tbsp lemon juice
1 tsp garlic powder
1 tsp salt
Approximately 1 cup vegetable broth *
1 cup vegan sour cream
1/2 tbsp bread crumbs (optional)

Preheat oven to 350 degrees

In a frying pan saute onions and fennel in 1 tbsp butter and 2 tbsp olive oil over medium-low heat for 15 minutes.  While it’s cooking in a 1 cup measuring cup mix 2 tbsp nutritional yeast, miso, lemon juice, garlic powder and salt.  Add vegetable broth to Nutritional Yeast mixture so that it equals 1 cup and set aside.
After cooking fennel/onion mix for 15 minutes stir in 1/3 cup butter.  Once butter is melted slowly stir in flour so that fennel & onion are well covered. Slowly pour in vegetable broth mix. Mix well and remove from heat.  Stir in sour cream.  Put potatoes in a casserole dish ( I chose a long, flatter dish so I would have a larger ratio of crispy potatoes on top.)  Gently stir in fennel mix so that all potatoes are covered.  Evenly distribute 1/2 Tbsp Nutritional Yeast and bread crumbs over the top. Grind pepper over the top if you like. Bake for 1 1/2 hours until top is golden brown and crispy.  Remove from oven and let cool for 5 minutes.

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14 Responses to Scalloped Potatoes

  1. Jailene says:

    I cnanot tell a lie, that really helped.

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  6. Ellen says:

    O.M.G. This is amazing! I hope I don’t eat it all before it’s finished baking! Thank you!

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  8. Diane says:

    I made this and it was a HUGE hit with the hubs and my teenager! Yummy yummy goodness!!

  9. Very nice post. I just stumbled upon your weblog and wished to say that I have really enjoyed surfing around your blog
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