Scalloped Top 8-Free Butternut & Potatoes
Perfect on any fall menu, butternut squash adds a delicious, colorful twist to traditional scalloped potatoes.
Makes: 6 servings
Free of: gluten and all top allergens
Planning a Thanksgiving feast? Take a look at our selection of 50 allergy-friendly, gluten-free recipes perfect for the holidays!
Ingredients
- 3 1/2 cups unsweetened plain rice milk beverage
- 1/4 of yellow onion, peeled
- 1 bay leaf
- 3 tbsp + 2 tbsp dairy-free, soy-free buttery spread, divided
- 3 tbsp sweet white rice flour
- 1 tsp chopped fresh thyme
- 1 tsp salt, divided
- 1/8 tsp ground nutmeg
- Pinch white pepper
- 2 cups thinly sliced leeks (white and pale green parts only)
- 1 tsp minced garlic
- 1 1/2 lbs (4 large) yellow potatoes, cut into ⅛-inch slices
- 1 lb (1 small) butternut squash, peeled, quartered, seeded and cut into ⅛-inch slices
- 2 cups + 1/2 cup dairy-free cheddar-style shreds (such as Daiya), divided
- 1/4 cup allergy-friendly vegetable broth, adding up to 1/2 cup as needed
Instructions
- Put milk beverage, onion and bay leaf in a small saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 10 minutes. Strain liquid into a bowl; discard onion and bay leaf.
- Melt 3 tablespoons buttery spread in same saucepan over low heat. Add flour and cook for 1 minute, stirring constantly. Whisk in half of milk beverage until smooth. Add remaining milk beverage and thyme.
- Increase heat to medium-high and bring sauce just to a boil. Decrease heat to low and simmer for 15 minutes, stirring frequently. Remove from heat and whisk in 1/2 teaspoon salt, nutmeg and white pepper.
- Preheat oven to 400° F. Grease a 3-quart baking dish.
- Melt remaining 2 tablespoons buttery spread in a large skillet over medium-low heat. Add leeks and remaining 1/2 teaspoon salt and sauté until very soft, about 8 minutes. Add garlic and cook for 1 minute.
- Put potatoes, squash, leeks and 2 cups cheddar shreds in a large bowl. Add cream sauce and toss. If dry, add broth.
- Transfer mixture to baking dish. Cover and bake for 30 minutes. Evenly sprinkle with remaining 1/2 cup cheddar shreds, then bake, uncovered, for 30 minutes or until vegetables are tender and top is browned. Let cool for 15 minutes.
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