Vegan Baked Potato Pave
Vegan Baked Potato Pave, a simple and delicious scallop potato inspired side dish that is made without adding dairy.
Servings: 6 servings
Ingredients
- Potatoes- 3 pounds.
- Vegetable Oil- for prep and browning as needed.
- Vegan Heavy Cream– 1 cup.
- Seasonings such as Salt and/or Pepper.
- Garlic- 2 cloves minced.
Instructions
- Preheat your oven to 350. Line a loaf pan with parchment paper that overhangs the sides of the pan (4-6"). Lightly brush oil over the parchment paper.
- In a bowl that can support the mandolin that will be used to slice the potatoes, use a fork or a whisk to mix together the vegan cream and the seasonings together. Set the mandolin over the bowl and carefully slice the potatoes as described above so that the slices end up in the bowl (feel free to manually place the sliced potatoes into the bowl if you are more comfortable doing so). Toss the sliced potatoes in the cream so that the potatoes slices are all covered with the cream.
- Next, layer the potato slices in the prepared loaf pan. When all of the slices have been added to the pan, fold the excess parchment paper over the potatoes. Then cover the loaf pan with aluminum foil and transfer to the oven.
- Bake for 90 minutes or until the potatoes are tender. Then remove the from the oven and place cans, such as chickpea cans, on top of the foil covering the potatoes as they cool. This will help make the potatoes compact in shape. Remove the cans and transfer the cooled potatoes to the refrigerator for at least two hours to set.
- Once your potatoes are set you can take them out of the refrigerator and remove the foil and parchment paper. Place a cutting board on top of the loaf pan and flip the pan over so that the potatoes will transfer on to the cutting board. Then you can slice your potato pave into six pieces.
- To brown the potato pave before serving. In a large skillet over medium-high heat add just enough vegetable oil to coat the skillet. When the oil has heated you can add the garlic, cook for a minutes stirring, and then place the potatoes cut-side-down, on the skillet to cook until golden brown on both sides before serving.
Recipe Notes
please visit FoodWineandLove.com for further details on this recipe.
originally posted:
October 7, 2021*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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