A creamy, dairy-free mushroom and leek twist on your classic scalloped potatoes casserole, perfect for your next potluck or holiday dinner.
Looking for a hearty and delicious dish to serve this holiday season? This Mushroom & Leek Scalloped Potato casserole is about to solve all your problems. For those of you who thought scalloped potatoes could not exist with all the added cream and cheese, think again!
This mushroom and leek option is the creamiest, most satisfying dish, which you can serve as a main on meatless Mondays or as a side to compliment any main course. This dish is full of flavour with just the right amount of garlic, onion and a pinch of nutmeg. The sautéed leek and mushroom throughout the sauce adds a nice burst of flavour in-between the layers of thinly sliced baked potatoes.
When creating a plant-based version of a classic like scalloped potatoes, you really want to make sure that the texture and flavour is still there. You shouldn’t have to compromise on taste just because you want to make better food choices. Whether it’s blending up a creamy smoothie or sauce, a kitchen staple of mine is Silk’s Unsweetened Original Almond Beverage. It provides the same constancy I need in my recipes without the dairy. Not to mention, it contains ZERO added sugar and has as much calcium as dairy milk.
Now to take this casserole up a notch, I also added in some Silk Unsweetened Cultured Coconut, which is now my new favourite dairy-free yogurt substitute. It literally tastes like plain yogurt and you won’t even taste the coconut in the casserole (although I do love me some coconut), so it goes well with anything regular yogurt would be used for. Scalloped potatoes are always a crowd pleaser so keep this recipe on hand for all of your holiday dinners this season.
One more thing! Come join me LIVE at a potluck dinner party I’m having over on the Edgy Veg’s YouTube channel with Lauren from Hot For Food on Dec, 9th @7pm. Well be bringing in the holidays with some delicious recipes made with Silk while answering all of your questions.
Disclaimer: Thank you to Silk for sponsoring this post. All opinions are my own and I only recommended brands I truly believe in and use in my own everyday life.
- 6 medium yellow potatoes washed and peeled
- 1 ½ cups Silk Unsweetened Almond Beverage or Soy Beverage
- ¼ cup Silk Unsweetened Cultured Coconut
- 1 leek (washed well and thinly sliced)
- 2 cups of cremini mushrooms chopped into quarters
- ¼ cup spelt flour
- 3 cloves of garlic minced
- 2-3 tbsp. dairy-free butter
- 1 medium brown onion sliced
- ¼ tsp. ground nutmeg
- 1 tsp. garlic powder
- ½ tsp. sea salt
- ¼ tsp. ground black pepper
- ¼ tsp. paprika
- Optional: sliced green onion for garnish
- Preheat oven to 375F.
- Wash, peel and slice the potatoes using a mandolin slicer to get them nice and thin.
- In a large saucepan, heat up the butter on medium heat and sauté the leeks and mushrooms with a dash of salt and pepper for 2-3 minutes. Add in garlic, garlic powder and nutmeg and sauté for another 2 min.
- Next, sir in the flour and cook for 1-2 min before slowly adding in the almond milk. I like to add the Silk Almond in ½ cup at a time while stirring to let the flour soak it up before adding the next ½ cup. Keep stirring and adding the almond beverage until everything is well absorbed and the sauce starts to thicken up. Turn off heat and stir in the cultured coconut to replace the yogurt or cream.
- In a casserole-baking dish lightly greased with some butter, start layering on one layer of thinly sliced potatoes. Make sure to overlap them closely together so your layer isn’t too thin. Add 2-3 ladles of the mushroom and leek sauce and spread over potatoes. Then layer on the thinly sliced raw onions.
- Repeat this process for another layer finishing off with a final top layer of potatoes with a sprinkle of seal salt, pepper and paprika.
- Cover the top with foil and bake in the oven for 45 min. Remove foil and bake for another 15 min and then finish it off by broiling it for 3-5 min just to get the top nice and golden brown and crispy.
- Once baked remove from the oven and let sit for 5 min to cool slightly and thicken up. You can garnish your scalloped potatoes with some freshly sliced green onions before slicing in and serving it.
- This scalloped potato casserole can be stored in an air tight container in the fridge for up to 5 days.