If you're searching for a show-stopping dish that’s as delightful to the eyes as it is to the palate, look no further than these Vegan Scalloped Hasselback Potatoes! Imagine perfectly sliced potatoes, oozing with creamy coconut milk and topped with melty vegan cheese—this dish is a true celebration of flavor and texture. Whether you’re hosting a dinner party or simply indulging in a cozy night at home, these Hasselback potatoes are sure to impress. Ready to elevate your vegan cooking game? Let’s dive into this delectable recipe that promises to be the highlight of your meal!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 4 medium potatoes
- 1 cup coconut milk
- 1 cup vegan cheese shreds
- 2 cloves garlic, minced
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your potatoes cook evenly and become crispy on the outside.
- Wash and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a clean towel.
- Using a sharp knife, carefully slice each potato in a Hasselback style. Make evenly spaced cuts about 1/4 inch apart, being careful not to cut all the way through the potato. Leave about 1/2 inch at the bottom intact to hold the potato together.
- Place the sliced potatoes in a baking dish, standing them upright. This will allow the edges to crisp up nicely while baking.
- In a mixing bowl, combine the coconut milk, minced garlic, rosemary, salt, and pepper. Stir until well mixed.
- Pour the coconut milk mixture evenly over the potatoes, making sure it seeps into the cuts. You can use a spoon to help guide the mixture into the slices.
- Cover the baking dish with aluminum foil to keep the moisture in while the potatoes cook. This will help them steam and become tender.
- Place the covered baking dish in the preheated oven and bake for 30 minutes.
- After 30 minutes, remove the foil and sprinkle the vegan cheese shreds generously over the top of the potatoes.
- Return the dish to the oven and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
- Once done, remove the dish from the oven and let it cool for a few minutes before serving. This will help the cheese set slightly.
- Garnish with additional rosemary or fresh herbs if desired, and serve warm. Enjoy your delicious Vegan Scalloped Hasselback Potatoes!
Tips
- Choose the Right Potatoes: Opt for medium-sized, starchy potatoes like Russets or Yukon Golds for the best texture and flavor. Their natural creaminess will enhance the dish.
- Perfect Your Slicing Technique: To achieve the signature Hasselback look, place wooden chopsticks or a fork on either side of the potato while slicing. This will prevent you from cutting all the way through.
- Infuse More Flavor: Feel free to customize the coconut milk mixture by adding spices like smoked paprika or nutritional yeast for an extra depth of flavor.
- Don’t Skip the Foil: Covering the dish with aluminum foil during the first half of baking helps the potatoes steam and cook evenly. This step is crucial for achieving that tender texture.
- Experiment with Toppings: After adding the vegan cheese, consider sprinkling on some breadcrumbs or crushed nuts for a delightful crunch!
- Let Them Rest: Allow the potatoes to cool for a few minutes after baking. This helps the cheese set and makes serving much easier.
- Garnish for Presentation: A sprinkle of fresh herbs like parsley or chives not only adds a pop of color but also enhances the dish's aroma.Enjoy your culinary adventure with these Vegan Scalloped Hasselback Potatoes, and watch as your guests rave about this irresistible dish!
Nutrition Facts
Calories: 332kcal
Carbohydrates: 37g
Protein: 7g
Fat: 20g
Saturated Fat: g
Cholesterol: 0mg