Hi everyone, Happy Monday! I hope you all had an amazing weekend and a great start to your week. This week Chris and I are sharing a our Corn Flake Crusted Scalloped Potatoes that are both gluten + oil-free, and just how we remembered them growing up.
Scalloped potatoes are nostalgic for me. Growing up I used to get ‘hot lunch’ in middle school, anyone else know what I’m talking about? The side in the meal was often scalloped potatoes, and it was my absolute FAVORITE. The funny part is, I actually never knew what it was called and was never able to correctly explain it to my mom so she could make it at home, but it was still one of my favorite foods.I hadn’t had scalloped potatoes since then, but I clearly remember the taste, smell and texture of the dish and just had to not only recreate it for my tastebuds, but for yours as well. I hope this dish is just as comforting and nostalgic to you as it is for me, and I know you will love it just as much we did!Corn flakes should no longer be confined to your cereal bowl. It’s time to kiss those days goodbye, and step outside the bowl to experience a delicious corn flake coated twist on scalloped potatoes. That’s right, thinly sliced potatoes, smothered in a rich cashew cheese sauce, and topped with the perfect crunch of corn flakes. If your mouth isn’t watering yet, just wait ’till you see the photos, or make it for yourself!
For all of you cereal lovers who believe cereal isn’t just for the bowl, we’ve scoured the internet to find some more corn flake-centric dishes work salivating over:
- 5 Ingredient No Bake Corn Flake Cookies by The Conscientious Eater
- Vegan Corn Flake Cookies by House Vegan
- Corn Flake Breaded Tofu Sticks by Veg Web
- Vegan Breakfast Cake with Caramelized Corn Flakes by Clara Cake’s
We love the Attune Foods Erewhon Corn Flakes the best because of their commitment to simple and all natural ingredients. Their corn flakes are just two ingredients — organic milled corn and sea salt — PLUS are certified gluten-free, made in a peanut-free, tree nut-free, dairy-free facility, certified organic AND certified non-GMO, woot woot!
- ½ medium red onion, chopped
- 3 cloves garlic, minced
- ½+ cup vegetable broth
- 7 medium red potatoes, peeled and sliced
- 1 cup unsweetened almond milk
- 1 cup vegetable broth
- ¾ cup aquafaba (canned chickpea liquid)
- ½ cup cashews, soaked overnight
- ½ cup chickpeas
- ¼ cup nutritional yeast
- 3 tablespoons gluten-free flour (Or any of choice)
- 2 tablespoons lemon juice
- 2 teaspoons salt
- ½ teaspoon smoked paprika
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon turmeric
- ¼ teaspoon dry mustard
- ⅛ teaspoon nutmeg
- To garnish: 1 tablespoon fresh green onions
- 1 cup Erewhon organic corn flakes
- 2 tablespoons chopped fresh herbs of choice (I used half basil half rosemary)
- 3 garlic cloves, minced
- Salt and freshly ground black pepper to taste
- In a large pan over medium-high heat, add the onions and garlic along with ¼ cup vegetable broth, and cook until soft and translucent, about 6 to 8 minutes. Add more broth ¼ cup at a time as necessary to prevent burning, then remove from heat.
- In a blender, add the onion and garlic mixture as well as all of the remaining ingredients except for the potatoes, green onions and cereal crumbs. Blend on high until completely smooth.
- Mix in the chives and set aside.
- Preheat oven to 400F.
- Wash and slice the potatoes with a mandolin (if available) into ¼” slices. Place in a large bowl of water as you go along slicing to prevent browning.
- Drain the sliced potatoes but keep in the large bowl, then pour the cheese mixture over all them.
- This next step is messy, but trust me it's worth it! Organize the potato slices vertically along the side of the dish, and repeat until tightly packed.
- Pour any excess cheese mixture over BUT ONLY until the top edges still show.
- Cover tightly with foil and bake for 45 minutes. Remove foil and bake for another 20-25 minutes, or until the potatoes are fork tender.
- Remove from oven, sprinkle the corn flake crumbs over the top, then bake another 30 minutes or until golden brown.*
- Let stand for 10 minutes, top with green onions and serve warm.
- Add the garlic, salt and herbs into a food processor and run until the garlic is minced. Add in the cornflakes in and run until fine.
-The cornflakes we used were unsweetened and the only ingredients were corn + salt, so your results will very if you used sweetened cereal.
Nutrition facts label provided by Nutri Fox.
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