Low carb Cauliflower sauce substitutes cream and milk, making this Scalloped Potato Casserole lighter than usual, yet full of flavor!
Disclosure: This post was sponsored by The Idaho Potato Commission. All opinions, as always, are my own. Thank you for supporting brands that support Love is in my tummy.
“Showing gratitude is one of the simplest yet most powerful things humans can do for each other.” – Randy Pausch
It’s what I’ve always loved about Thanksgiving. Gratitude can be a very under rated emotion, but in reality, it is not. Several studies tell us that the act of being grateful, feeling thankful, does wonders for your psychological and physiological health. It improves inter-personal relationships and makes you a happier person.
It’s why I always enjoy thanking people – cashiers, restaurant wait-staff, tellers, people who hold the door for me – any chance I get, saying ‘thank you’ to people brings me joy.
And another thing I’m always thankful for – gatherings around food.
A potato casserole seems to be a fundamental thing to make during the holidays, but I believe these work almost anytime you have a gathering of people larger than your fingers can count.
My favorite part about them -the cauliflower sauce. Makes it extra delicious plus low carb as opposed to the cream and cheese version. Win win.
And it’s real simple too! Make the sauce, slice them Idaho® potatoes with a mandoline slicer so it’s all nice and even (and fast!), brown some onions, and gather your Litehouse freeze-dried herbs. Then all that’s left to do is assemble!
Alternating between layers of potato and sauce, interspersed with the herbs and onions, you make your way up the casserole to the final layer: potato + onions. This will give you a nice crispy potato crust on top to slice through into the steamy, warm bowels of soft, creamy potato slices once baked.
Throw it in the oven and let it do its thing!
Serve hot and enjoy!
Wishing you all a very Happy Thanksgiving!
Give thanks to the glorious chance we all have at this thing called ‘life’, and the fact that we don’t have to go it alone.
I hope your table is plenty, your hearts full, and your friends & families warm!
When you make these VEGAN Scalloped Potato Casserole (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!
For the Cauliflower sauce
- 1 teaspoon olive oil
- ½ yellow onion, sliced thin
- 1 tablespoon Litehouse freeze-dried garlic
- 3 cups (380 grams) cauliflower florets
- 1 cup vegetable stock - substitute with plant-based chicken stock
- 2 tablespoon nutritional yeast
- ½ tablespoon lemon juice
- ½ teaspoon salt *
- ¼ teaspoon paprika (optional)
For the onion layer
- 1 tablespoon olive oil
- 2 yellow onions, sliced thin
- a pinch of salt
For the casserole assembly
Prep the potatoes
- Wash and peel the Idaho® Russet potatoes. Keep the peeled potatoes immersed in water to prevent it turning brown as you work with them.
- Using a mandoline slicer (#3 thickness), slice the potatoes lengthwise into 1/8” slices. Keep the slices immersed in water.
Make the sauce
- In a large heavy bottomed skillet, heat the olive oil. Add the sliced onions and saute on medium heat with a pinch of salt till it softens. Stir ever so often to prevent burning.
- Add the Litehouse freeze-dried garlic, cauliflower florets and paprika. Saute until the cauliflower just begins to brown. This will bring out the flavor better.
- Add the vegetable stock and bring to a boil. Cover, reduce the heat to low and let the cauliflower cook soft.
- Once the cauliflower is cooked, remove from heat, and let cool completely, uncovered.
- Transfer the entire contents of the skillet to a blender, add nutritional yeast, lemon juice, blend until smooth.
- Adjust salt to taste. Set aside.
Sweat the onions
- In the same skillet, heat 1 tablespoon of olive oil. Add the sliced onions and cook on medium-low heat with a pinch of salt until it softens and turns a light brown. Don’t let it burn.
- Turn off heat and let cool completely. It will continue cooking and softening in the residual heat.
- Preheat oven to 400°F.
- Spread a thin layer of the cauliflower sauce at the bottom of the casserole dish.
- Arrange a single layer of potato slices, overlapping them as you go.
- Spread another layer of the cauliflower sauce.
- Top with the caramelized onions. Sprinkle chives and garlic.
- Season with salt and pepper. Then drizzle about a ½ teaspoon of olive oil.
- Repeat steps 3-6 until you run out of sauce. The final layer on top should be potatoes.
- Brush the potatoes generously with all the remaining oil. Then top with the remaining caramelized onions.
- Cover the casserole with foil.
- Bake in the preheated oven at 400°F for 30 minutes.
- Uncover, increase temperature to 425°F and continue baking for another 30-35 minutes, or until the potatoes are cooked through and the sauce is thick.
- Let the casserole cool for 10 minutes on a wire rack. This will allow any extra liquid to be absorbed back into the potatoes.
- Serve warm. Casserole can be refrigerated for upto 3-4 days, or frozen for upto 2 months.
- If your vegetable stock is not salted (mine is), adjust salt in the sauce accordingly.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 13mgSodium: 426mgCarbohydrates: 17gFiber: 2gSugar: 3gProtein: 6g