Description
This delicious, 100% plant-based Easy Scalloped Potato White Bean Skillet recipe highlights the comforting versatility and satisfaction of whole potatoes, cooked with onions, garlic, mushrooms, and white beans, with a non-dairy creamy sauce, and crunchy cashew and parsley topping.
- 1 tablespoon extra virgin olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 5 ounces mushrooms, sliced
- 2 ½ cups plant-based half and half, plain, unsweetened (or plant-based milk, plain, unsweetened)
- 2 tablespoons cornstarch
- 3 tablespoons nutritional yeast
- ¼ teaspoon nutmeg
- ½ teaspoon paprika
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 small (about 4.5 ounces each) potatoes, peeled, thinly sliced
- 1 (15-ounce) can white beans, rinsed, drained
- ¼ cup ground cashews
Garnish: (optional)
- ¼ cup fresh parsley, chopped
- Heat olive oil in a large cast iron skillet over medium heat. Add onions and garlic and sauté for 7 minutes.
- Add mushrooms and sauté for an additional 2 minutes.
- While vegetables are sautéing, mix together the sauce in a small bowl: whisk together plant-based half and half (or plant-based milk), cornstarch, nutritional yeast, nutmeg, paprika, ground mustard, salt, and black pepper with a whisk until smooth.
- Pour the sauce into the skillet and stir until it thickens (about 2 minutes).
- Preheat oven to 375 F.
- Mix the potatoes into the skillet with a spoon.
- Gently mix in the white beans with a spoon, until ingredients are well distributed.
- Remove from stove, cover with foil, and place on top rack of the oven. Bake for 30 minutes.
- Remove foil, sprinkle with ground cashews, and return to oven. Bake for 15-20 minutes, until potatoes are tender, and surface is golden brown.
- Remove from oven. Garnish with chopped parsley. Serve in skillet.
- Makes 4 entrée-sized servings.
Notes
Produced with AICR in partnership with Idaho Potatoes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 3 g
- Sodium: 471 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 65 g
- Fiber: 11 g
- Protein: 20 g
Keywords: scalloped potatoes, vegan potato recipe, vegan scalloped potatoes