I shared a recipe for delicious mashed potatoes, we talked about perfecting baked potatoes, and I reached food nirvana with a no-cheese potato casserole. But today’s recipe is extra special. There’s something that just says “you’ve put in a lot of effort” about homemade scalloped potatoes, but that béchamel is a no-no for the dairy-free crowd. So here we have the perfect dairy-free fries, and they’re super easy to make.
Vase | Faux Snowball Stems | Baking dish (similar) | Pepper Mill
Curd potatoes look intimidating, but it’s mostly just preparation (just a very sharp knife!) and then the dish can sit on the side until it’s baked for the main event.
My goal for this recipe was to turn a traditional dish into something Julia could enjoy with her food restrictions, which meant ditching the butter, cheese, and all-purpose flour. I turned to my favorite substitutes to keep that creamy, comforting feel. They will please everyone at the table!
So try this this Easter, Christmas or a random Tuesday night. And don’t tell any dairy eaters that they’re dairy-free – they’re so delicious I doubt anyone will bat an eye.
The best dairy-free potato recipe
This curd potato recipe can be made for just about anyone in your crowd and will love it. Very allergy friendly for many (contains nuts), and so creamy.
Portions: 5 portions
For the sauce
- 3 medium white carrots washed, cut into larger cubes
- 1 medium white sweet potatoes peeled, larger ones cut into cubes
- 1 1/2 glasses leek shredded
- 2 cup chicken bone broth or vegetable broth
- 2 glasses water
- 1 twig thyme fresh
- 4 tbsp nutritional yeast
- 1 tsp garlic powder
- 8 or vegan mozzarella Brand Miyokos, Italian wheel
- 1/4 cup duck fat or vegan butter
- salt to try
- black pepper to try
Other ingredients
- 3 lbs russet potatoes peeled, thinly sliced
- crushed pork rinds, potato chips or shredded vegetable cheese
- sliced green onion
Make the sauce
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In a medium pot or pan with high sides, add carrots, sweet potatoes, leeks, bone broth, water, and thyme. Bring to a boil, then reduce to a simmer for 15-20 minutes until the vegetables are tender.
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Remove and discard the thyme sprig. Transfer the mixture to a blender and add the nutritional yeast, garlic powder, duck fat and plant-based mozzarella. Blend until completely smooth. Taste and season with salt and pepper as desired. Set aside.
Prepare the potatoes
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Place a large pot of water on the stove over high heat. Add a couple of spoons of salt, cover and boil. Boil the sliced potatoes for 1-2 minutes until they start to soften. Remove from pan and let cool.
Assemble and bake the casserole
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Preheat oven to 375. Spray a medium casserole dish with avocado oil spray. Pour a small amount of sauce on the bottom of the dish, then place the sliced potatoes in a single layer on the bottom. Pour more sauce on top, then again cover with potatoes, then sauce, then potatoes, etc. until the pan is full.
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Pour the desired topping over the pan (crushed pork rinds or chips, or vegetable-based chopped cheese), cover with foil and put in the oven to bake for 30-40 minutes. Remove the foil and let the top toast for another 5-10 minutes if needed. Allow to cool at room temperature for 10-15 minutes before serving. If desired, sprinkle with green onions and enjoy.