Vegan Scalloped Potatoes // Recipe Week

Last day of this round of recipe week! Thank you so much for following along. I have enjoyed sharing these amazing recipes with you and I will definitely be back with another round in the future. Today we are finishing off with one of my favorite recipes; the vegan scalloped potatoes. This is the vegan version of the Danish 'flødekartofler' which is a well-loved food here in Denmark - but definitely not vegan as it's filled with dairy. But here is the vegan version (that's in my opinion a lot better):

4 servings // time: 2 hours and 10 minutes

3.3 lb - 4.4 lb potatoes, (1 ½ - 2 kg)
2 onions
1 cup shredded coconut
1 ½ tsp. Himalayan pink fine salt
Ca. 3 cups water

Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius.

If the peel on the potatoes is ugly then peel them, otherwise just scrub them and use them with the peel on. With the peel on you only need 3.3 lb or 1 ½ kg whereas if you peel them you need 4.4 lb or 2 kg.

Cut the potatoes into thin slices and place them in a heat resistant tray greased with coconut oil or lined with baking paper. Set aside.  

Peel and cut the onion into quarters and place in the blender along with the shredded coconut, salt and half of the water. Blend until smooth and adjust the consistency with the rest of the water until you get a creamy consistency.

Pour the liquid into the tray with the potato slices and distribute the liquid evenly in the tray, between the potato slices, using your hands.  

Smooth out the surface.  

Bake the potato dish in the oven for 75 - 90 minutes until the potatoes are tender and golden. Ready for serving.


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