You guys, I can’t believe it’s already November! Seriously, where the fu*k did time go?!
I don’t know about you, but this time of the year is my favorite time to cook! Something about being in the kitchen in the colder months makes my heart extremely happy. Plus, all of the classic holiday dishes from my childhood bring back the best nostalgic memories.
If you’re new to this whole vegan thing, then this time of the year might seem a bit overwhelming. After all, the dishes centered around The Holidays aren’t traditionally vegan friendly.
Luckily, we’ve got some AMAZING recipes that will put you back into the spirit!
Let’s start with potatoes, shall we?
If you know me, then you know I love potatoes. I mean, who doesn’t?!
Whether fried, roasted, mashed, stuffed or (my personal favorite) scalloped, I think I can speak for many when I say potatoes are hashtag, amazing. Since the weather’s gotten cooler, I have been on a bit of a potato kick lately! And since we finally bought a mandolin, I knew we had to make scalloped potatoes!
I might be a little biased, but these garlic-herbed scalloped potatoes are the perfect fall potato dish. They’re crispy on the outer edges and become light an fluffy towards the center. Topped with creamy cheese sauce and paired with some of our favorite herbs, these scalloped potatoes are so damn comforting and delicious!
We hope you guys love our recipe for these vegan and gluten free Garlic Herbed Scalloped Potatoes as much as we do! If you try them, take a photo and tag us on Instagram at @Eat_Figs_Not_Pigs. We love seeing your recreations of our recipes!!! Happy Fall, everyone!!!
- 1 large shallot, minced
- 1 tsp of each - sage, rosemary, thyme (preferably fresh, minced)
- 3 cloves garlic, minced
- 1/2 cup onion, chopped
- 2 cups non-dairy milk
- 3 TBS cornstarch
- 3 TBS vegan butter, such as Earth Balance
- 1 - 7 ounce package Follow Your Heart Smoked Gouda Slices, cut into cubes
- 5-6 red potatoes, sliced thinly
- Salt and pepper to taste
- Fresh chives, to garnish
- Preheat oven to 350 degrees fahrenheit.
- Arrange sliced potatoes in an oven safe dish or cast iron skillet, set aside.
- In a saucepan, heat butter over low heat. Once butter begins to melt, slowly stir in cornstarch, fresh herbs, and salt and pepper until smooth.
- Add onions, shallot, and garlic. Cook on low for another 2-3 minutes.
- Slowly add non-dairy milk and bring to a boil. Stir constantly until the sauce has thickened, about 3-5 minutes.
- Reduce heat to low and add in the cheese cube, stirring until they have formed a creamy "cheese" sauce.
- Pour sauce over the sliced potatoes, cover and bake in preheated oven for 1 hour. Uncover and bake an additional 45 minutes (for extra crispiness and cheesy bubbliness, we broiled them the last five minutes).
- Serve warm garnished with fresh chives.