Comfort food at its best, Vegan Creamy Baked Potato Casserole is all about velvety texture and fine taste with woody notes.
This vegan, creamy, and flavorsome baked potato casserole is an extremely easy recipe to make, it is as easy as it can get. There’s no peeling or slicing involved. Just pick up very small or baby potatoes and use them whole. Moreover, it is comfort food mainly because it is done in such an easy manner and because it gives out tons of satisfaction. Just combine them all together in one baking dish, I know, that’s crazy!
Also, the list of ingredients is almost a joke, that’s how short it is. Some extra herbs and spices added to the main ingredients and you’re ready to go. I promise it is a recipe to try, you will definitely fall in love with it. The baked potatoes coated in coconut milk and spices are low in fat and will fantastically pair with protein dishes as well as with a bowl of fresh salads such as the artichoke salad with chickpeas, mixed greens with apricot vinaigrette, and the country-style tomato salad. Vegan creamy baked potato casserole is only a few preparation steps away, meaning that you are very close to gastronomic pleasure.
Coconut milk is such a wonderful replacement for dairy products. Its mild and versatile taste can be easily used for both sweet and salty recipes. Check a few recipes made with coconut milk that will definitely inspire you:
- mushroom sauce with coconut milk
- Shrimp coconut curry
- Thai coconut soup (Tom Yum)
- Vegan rice pudding
- Vegan Pumpkin soup
- Chia Pudding
Ingredients for the vegan creamy baked potato casserole
Often happens that a few simple ingredients turn into great recipes, this vegan creamy baked potato casserole recipe is the case. The full-fat coconut milk gets flavored with grounded nutmeg, paprika, ground black pepper, garlic powder, and thyme. Then everything is thickened with a bit of flour. And, of course, you will need the baby potatoes.
Also, to make sure the potatoes get cooked thoroughly, you need some aluminum foil to cover the casserole upon baking. That is all this recipe asks for, yet, it gives out so much more in return in terms of flavor and taste.
How to make the vegan creamy baked potato casserole
The preparation of this dish will take only a little of your time. Begin by preheating the oven to 360F. Then, it is best to wash the potatoes and cut off the spots if there are any. Use a paper towel to dry well the potatoes. Next, take the baking dish/casserole that you intend to bake the potatoes and whisk together the coconut milk, flour, garlic powder, thyme, salt, pepper, and nutmeg. Further on add the potatoes and give them a stir to coat well the sauce.
At this point, the oven must be well-preheated. Therefore, cover it with foil and pierce it with a fork a few times. Bake for 30 minutes with foil on for the heat to penetrate well the potatoes, then remove the foil and cook for another 20-30 minutes for a golden top.
How to serve the vegan creamy baked potato casserole
Once you remove the casserole from the oven, allow it to cool for about 10-15 minutes before serving. This dish pairs well with fresh salads made of green leaves. Also, it is simply irresistible when served with a loaf of crusty bread or baguette.
Vegan Creamy Baked Potato Casserole
Equipment
- 1 medium casserole
- 1 sheet aluminum foil
Ingredients
- 1.5 lbs baby potatoes
- 1 can coconut milk full-fat
- 1/4 cup flour
- 1/2 tsp thyme dried
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp nutmeg groung
- 1/3 tsp black pepper ground
- 1 tsp salt
Instructions
- Preheat the oven at 360F
- Wash the baby potatoes and pat dry them
- In a casserole whisk the coconut milk with flour and all the spices
- Add the potatoes and stir to coat
- Cover with aluminum foil and pierce a few times with a fork
- Insert in preheated oven and cook with foil for 30 minutes
- Remove foil and bake for another 20-30 minutes
- Allow to cool for 10 minutes then serve with pleasure
