Creamy Kale Scalloped Potatoes (Dairy Free).
Creamy kale scalloped potatoes are the perfect dairy free side dish to try this winter! Serve with a pot roast, pork, or roast chicken to make a satisfying meal.
Ingredients
- 8 Yukon Gold potatoes Medium sized, for about 6 cups of sliced potatoes
- 1 sweet yellow onion finely chopped
- 3 cloves garlic minced
- 3 Tablespoons vegan buttery spread
- 3 cups curly kale leaves stems removed, leaves torn into smaller pieces
- 1 ½ cups chicken broth or vegetable broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 14 ounces full fat coconut milk
- ¼ cup chicken broth or vegetable broth
- 1 Tablespoon cornstarch
- 1 Tablespoon vegan buttery spread
Instructions
- Preheat the oven to 350 degrees.
- Peel the potatoes and slice into very thin slices. Place them in a baking dish. Sprinkle the finely chopped onion on top.
- Place the minced garlic and 3 tablespoons of vegan buttery spread in a pot and heat over medium heat. Add the kale leaves, broth, and spices. Cook for about 5-7 minutes, until the kale is tender.
- Add the can of full fat coconut milk and stir to heat through. Use an immersion blender to blend the sauce, making sure to blend up the kale leaves.
- Stir the cornstarch into the ¼ cup of broth, and add to the sauce. Cook over medium heat, stirring constantly for a few minutes until the sauce thickens.
- Pour the sauce over the potatoes and onions in the dish. Dot the top with a tablespoon of vegan buttery spread. Cover the dish with foil.
- Bake at 350 degrees for 30 minutes covered, then remove the foil, and cook for an additional 70 minutes. The sauce should be bubbling and brown on the edges.
Nutrition
Calories: 310kcalCarbohydrates: 39gProtein: 7gFat: 16gSaturated Fat: 11gSodium: 309mgPotassium: 1046mgFiber: 4gSugar: 3gVitamin A: 2777IUVitamin C: 66mgCalcium: 79mgIron: 4mg
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