Looking for a way to liven up those Easter leftovers? This Dairy-free Ham, Broccoli, and Scalloped Potatoes recipe is the perfect casserole for the job!
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Potatoes of the Past
When I was younger, my mother made scalloped potatoes all the time. I remember the cheesy goodness like it was yesterday. We would often pair them with a juicy steak, or a nice glazed ham. Ever since I changed my eating habits, I have cut out many of the prepackaged foods that I used to consume when I was younger. Unfortunately, this includes the delicious and creamy Au gratin scalloped potatoes that my mother used to make. I have been meaning to create a recipe that lived up to her potatoes, and I think this is it!
The Sauce is Boss
Hands down, the best part of this recipe is the sauce. Since I layer the ingredients like a lasagna, the sauce seeps through the other ingredients while cooking, which means every inch is covered in the “cheesy” goodness. I have “cheesy” in quotes because there is absolutely no dairy used to make the sauce. While there could be, I personally substitute almond milk, almond yogurt, and nutritional yeast for the “real” things. There is no compromise in texture or taste, and it makes the sauce much healthier!
Assembly Required
The recipe itself is pretty easy, especially since the ham is already cooked. The most time-consuming and daunting task is making the sauce. I recommend measuring and setting all of the ingredients out on the counter prior to starting the sauce, because the pan can burn very quickly. You’ll want to be available to continually whisk in the ingredients, which is hard if you are fumbling through the fridge. There is a point when the sauce is simmering that you can assemble the first half of the casserole. Take half of the prepped potatoes, broccoli, and ham and layer them in the casserole dish as pictured above. When the sauce is ready, pour half of it on top of the first layer and set the other half aside. Repeat another layer of potatoes, broccoli, and ham as you did before, and top with the rest of the “cheese” sauce! All you have to do is pop it in the oven and BAM!
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Dairy-free Ham, Broccoli, and Scalloped Potatoes
Ingredients
- 1/4 cup non-dairy butter Earth Balance
- 1 onion diced
- 5 cloves garlic minced
- 1/4 cup cashews soaked for 1 hour
- 1/2 cup almond flour
- 2 1/2 cups plain almond milk
- 2 Tbs arrowroot powder
- 1 cup almond or dairy-free yogurt
- pinch salt
- pinch black pepper
- 1/4 cup nutritional yeast
- 5-6 medium white potatoes sliced extremely thin
- 3 cups cubed cooked ham about 1 lb.
- 3 small heads of broccoli cut into florets
optional
- 1 Tbs fresh parsley for topping
Instructions
- Dice/chop all ingredients and prepare measurements, then set aside
- Heat non-dairy butter in a large skillet on medium high heat for 2 minutes
- Add the diced onions, minced garlic, and soaked cashews. Saute frequently for 5 minutes
- Add almond flour and stir to combine will
- In a small bowl, whisk almond milk and arrowroot powder until combined
- Using a whisk, add the almond milk mixture slowly in increments. Start with 1 cup, then a second cup, then the last 1/2 cup. Leave enough time in between each cup for the sauce to start simmering again. Once it starts to simmer again, it is time to whisk in the next cup.
- Add yogurt, salt, pepper, and nutritional yeast. Stir to combine, then let the sauce thicken and bubble for 5 minutes. Do not over stir the sauce during this time. Only stir to prevent from sticking or overflowing
- While the sauce is thickening, place the cut up broccoli in a microwave safe dish. Place 1/2 cup of water in the dish and cover with a damp paper towel. Microwave for 3 minutes
- Preheat the oven to 400F
- Layer half of the potatoes, broccoli, and then ham in the bottom of a 9×13 casserole dish
- When the sauce is finished, transfer it to a blender or puree with an immersion blender for 1-2 minutes until it is thinned and there are no chunks
- Pour half of the sauce in the casserole dish over the first layered ingredients
- Layer the rest of the potatoes, broccoli, and ham on the sauce
- Top with the rest of the cheese sauce and cover with foil
- Bake covered for 30 minutes
- Uncover and bake for another 20 minutes
- Let cool for about 10 minutes prior to serving to let the sauce settle
- Serve topped with fresh parsley and enjoy!
Notes
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!
The recipe does not state when/where to add the nutritional yeast. Does it just get added to the sauce while cooking?
Yes! My apologies. I would add it in with the yogurt before you allow the sauce to thicken.
Very tasty. Remember to add the salt, pepper, and nutritional yeast to the sauce before blending. The sauce was more watery than I would have liked after it was cooked. I might try adding cornstarch to the sauce before adding thre almond milk to try and thicken it up more.
Could I use sweet potatoes instead of white potatoes? I’m thinking I would need to cook it a bit longer bc they’re harder to slice thinly? Thanks
Hello Julie! I’ve never tried it with sweet potatoes. However, I would assume the same thing you thought… you might need to cook it a bit longer. You could also try using a mandolin to get them sliced more thin. I’ll have to try this sometime!