Dairy-Free Classic Potato Bake

Indulge in the comforting flavors of a 'Dairy-Free Classic Potato Bake,' a wholesome twist on the beloved traditional dish. This recipe combines layers of tender, thinly sliced russet potatoes with a creamy, dairy-free sauce made from unsweetened almond milk, nutritional yeast, and a touch of dijon mustard for a rich, savory depth. Infused with aromatic garlic, onion, and dried thyme, this potato bake boasts hearty flavors while remaining entirely plant-based and lactose-free, making it perfect for those with dietary restrictions. Finished with a golden, bubbly top and a sprinkle of fresh parsley, this crowd-pleasing side dish is ideal for family dinners, holiday celebrations, or any comforting meal. Simple to prepare and irresistibly satisfying, this dairy-free potato bake is sure to become a kitchen favorite!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 6

Ingredients

• 6 medium russet potatoes
• 2 cups unsweetened almond milk
• 3 tablespoons olive oil
• 3 large garlic cloves
• 1 large onion
• 1 cup nutritional yeast
• 2 tablespoons cornstarch
• 1 tablespoon dijon mustard
• 1 teaspoon dried thyme
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel and thinly slice the russet potatoes into 1/8-inch thick rounds. Set aside.

Step 3

Mince the garlic cloves and finely chop the onion.

Step 4

In a large saucepan over medium heat, warm 2 tablespoons of olive oil. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Step 5

Whisk in the almond milk, nutritional yeast, cornstarch, dijon mustard, dried thyme, ground black pepper, and salt. Bring the mixture to a simmer, stirring constantly until slightly thickened, about 5 minutes.

Step 6

Lightly grease a 9x13-inch baking dish with the remaining tablespoon of olive oil.

Step 7

Layer half of the sliced potatoes in the baking dish, overlapping them slightly. Pour half of the almond milk mixture over the potatoes. Repeat with the remaining potatoes and almond milk mixture.

Step 8

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

Step 9

Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.

Step 10

Remove from the oven and let the potato bake rest for 10 minutes before serving.

Step 11

Garnish with chopped fresh parsley before serving for a burst of color and flavor.

Nutrition Facts

Serving size	(1848.5g)

Amount per serving	% Daily Value*
Calories	1742.1

Total Fat 51.7g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 3174.8mg	0%
Total Carbohydrate 279.7g	0%
Dietary Fiber 26.1g	0%
Total Sugars 21.6g
Protein 47.0g	0%

Vitamin D 175.7IU	0%
Calcium 1097.6mg	0%
Iron 17.0mg	0%
Potassium 6796.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.3%

Protein: 10.6%

Carbs: 63.1%