Low Iodine Dairy Free Scalloped Potatoes

Total time1 hr 35 min

Prep time25 min

Cook time1 hr 10 min

Low Iodine Dairy Free Scalloped Potatoes

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the cashew cream sauce

1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
2 cups unsweetened dairy free milk
So Delicious Dairy Free Organic Unsweetened Coconut Milk Pacific Foods Original Hemp Milk Better Than Milk Almond Milk Unswt Org - 33.8 Fl. Oz.
See all
1 cup low-sodium chicken broth or vegetable broth
3 tbsp nutritional yeast
3 cloves garlic, minced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tsp salt
½ tsp black pepper
¼ tsp ground nutmeg
2 tbsp olive oil

For the potatoes

3 lb yukon gold potatoes, peeled and sliced ⅛-inch thick
1 medium yellow onion, thinly sliced

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Soak the cashews in cold water for at least 4 hours (or up to overnight), then drain and rinse well. If you are short on time, cover with boiling water and soak for 30 minutes, then drain.
2
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a small amount of olive oil.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!