Peeling potatoes is one of those little kitchen chores that I should be totally cool with, but I actually hate. It's fidgety, time-consuming, potato peels go everywhere, and little nicks and cuts are a threat. I know, settle down, Sam, it's really not that big of a deal. You're right, it really isn't. BUT if you are at all like me, you are going to love my latest potato discovery, my Creamy Vegan Coconut Potatoes.
Creamy vegan coconut potatoes are like cheater scalloped potatoes. Yeah, you heard me right. The creamiest dreamiest baked potato dish, but unlike scalloped potatoes, they are SO easy to make. No peeling, slicing, or cooking the sauce separately. Nope, these little dudes are a one and done type recipe. Just add coconut milk, a bit of flour, and seasoning straight into your casserole dish, mix it up, then add the potatoes, cover with foil and bake. THAT'S IT! I swear it really is that easy.
The key here is using baby potatoes. They are perfect for this dish as they often come prewashed, and you don't need to peel or even chop them so they are good to go, no extra work involved.
The potatoes will cook to a gorgeous buttery texture, and the coconut mixture will make a glorious thick creamy sauce for a dish that's full of great flavour. The combo of coconut and thyme paired with the potatoes is so incredibly divine, it will taste like this dish took a lot more work than it actually did. It may look like a lot of sauce in the photo, but trust me, there won't be a drop left.
To make Creamy Vegan Coconut Potatoes:
In a 1.5qt casserole dish (or larger), whisk together the coconut milk, flour, garlic, thyme, salt, pepper, and nutmeg.
Add the potatoes and give it a stir to coat. Cover with foil and bake for 50 to 65 minutes until the potatoes are fork tender.
Serve hot and prepare for creamy deliciousness. Great served along with a salad and my vegan steaks, or crusted tofu. Omnomnom!
Bon appetegan!
Sam Turnbull.
Creamy Vegan Coconut Potatoes
Ingredients
- 400ml can full-fat coconut milk, (1 ¾ cups)
- ¼ cup all-purpose flour, (gluten-free all-purpose flour if preferred)
- 4 cloves garlic,, minced
- 1 tablespoon fresh thyme leaves
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon nutmeg
- 1.5 lbs yellow baby potatoes, (about 5 cups)
Instructions
- Preheat your oven to 400F (220C).
- In a 1.5qt casserole dish (or larger), whisk together the coconut milk, flour, garlic, thyme, salt, pepper, and nutmeg. Add the potatoes and give it a stir to coat. Cover with foil and bake for 50 to 65 minutes until the potatoes are fork tender. Serve hot.
Notes
Nutrition
Angela says
Have made these a few times - always to rave reviews. I've made them exactly as the recipe calls.
Also if you are looking for an Asian take on it - a little red curry paste mixed in instead of going the thyme root is amazing.
Lisa Guia says
Just love this, will make again and again
Thank you !
R says
I have made this before and loved it. Nowadays i am seeking low carb options, would turnip or celeriac or daikon radish or rutabaga hold up?
Allyson says
So tasty! I spooned it over egg noodles because the sauce reminded me of Swedish meatballs. Definitely going to try this again with vegan meatballs, and some of the other suggestions left in the comments because it's such a simple, versatile sauce! Thank you!
Robin says
If I am not a lover of coconut flavor in savory foods in general, would any other milk work, such as cashew milk, since it’s so creamy?
Maureen Cram says
Made these for supper last night. I had a kg of potatoes so used 1 1/2 cans of milk, some nooch, chopped up a shallot and had some cauliflower to use up so added that in the last 15 minutes of baking.Totally delicious and we have plenty for another supper. Served with home made chick'n strips pan fried with a little soy sauce and maple syrup to glaze.
Sam Turnbull says
WOnderful! Thilled you enjoyed them so much, Maureen 🙂
Charmaine says
This sounds amazing! I was wondering about substitutes... Could I use coconut cream instead of coconut milk and almond flour instead of all purpose flour?