Dairy-Free Potato Side Dishes at Zoe Burdett blog

Dairy-Free Potato Side Dishes. Add the shallots and cook over medium heat, stirring often, until softened, about 3 minutes. In a medium saucepan, heat the olive oil. Whisk in vegetable broth, stirring constantly, until sauce boils and thickens. Add the thyme and chopped rosemary and cook for 1 minute. Stir in flour until blended. Increase the heat to medium, and cook, whisking constantly as it bubbles, until the creamy sauce is thick, just a few minutes. Sprinkle in the flour and stir, toasting until the raw taste has cooked out, about 3 minutes. Set a rack in the center of the oven and preheat to 375°f. Best ever scalloped potatoes (no dairy) recipe: Pour the sauce over the potatoes. Sprinkle paprika over the top. Bake in the preheated oven until potatoes are tender and golden brown, about 50 minutes. Add the salt and pepper and whisk to combine. Whisk in the mayonnaise, and then slowly whisk in the broth or water to prevent any lumps. Pour sauce over the potatoes and onions;

In a medium saucepan, heat the olive oil. Increase the heat to medium, and cook, whisking constantly as it bubbles, until the creamy sauce is thick, just a few minutes. Sprinkle in the flour and stir, toasting until the raw taste has cooked out, about 3 minutes. Bake in the preheated oven until potatoes are tender and golden brown, about 50 minutes. Stir in flour until blended. Add the shallots and cook over medium heat, stirring often, until softened, about 3 minutes. Whisk in vegetable broth, stirring constantly, until sauce boils and thickens. Set a rack in the center of the oven and preheat to 375°f. Add the thyme and chopped rosemary and cook for 1 minute. Sprinkle paprika over the top.

DairyFree Mashed Potatoes (BEST EVER!) Meaningful Eats

Dairy-Free Potato Side Dishes Best ever scalloped potatoes (no dairy) recipe: Stir in flour until blended. In a medium saucepan, heat the olive oil. Increase the heat to medium, and cook, whisking constantly as it bubbles, until the creamy sauce is thick, just a few minutes. Best ever scalloped potatoes (no dairy) recipe: Whisk in the mayonnaise, and then slowly whisk in the broth or water to prevent any lumps. Add the shallots and cook over medium heat, stirring often, until softened, about 3 minutes. Sprinkle paprika over the top. Pour the sauce over the potatoes. Add the thyme and chopped rosemary and cook for 1 minute. Whisk in vegetable broth, stirring constantly, until sauce boils and thickens. Pour sauce over the potatoes and onions; Set a rack in the center of the oven and preheat to 375°f. Add the salt and pepper and whisk to combine. Bake in the preheated oven until potatoes are tender and golden brown, about 50 minutes. Sprinkle in the flour and stir, toasting until the raw taste has cooked out, about 3 minutes.