Scalloped Potatoes

It’s almost Easter and most holiday dinner tables feature a good potato dish that’s why this week we are giving you a classic one. Scalloped Potatoes.

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These potatoes are creamy and cheesy and oh so fragrant. The whole house will be filled with a great aroma if you bake these babies.

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We did ours in individual portions but this could easily be turned into a large portion and made family style. Family style foods are some of our favourites.

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Vegan Scalloped Potatoes

Ingredients:

  • 3-4 russet potatoes
  • 2-3 cloves garlic
  • 1/4 cup vegan butter
  • 2-3 sprigs thyme
  • 1/4 cup all purpose flour
  • 3 tbsp nutritional yeast
  • 1 tsp black pepper
  • pinch of salt
  • 2 1/2 cups non-dairy milk
  • 1 cup vegan cheese, shredded
  • 1 cup crispy onions*

Instructions:

  1. Preheat oven to 350F.
  2. Thinly slice potatoes and set aside.
  3. Mince cloves of garlic.
  4. In a pan on medium head add butter. Once melted add fresh thyme, be sure to remove them once you are finished with the sauce.
  5. Add the minced garlic and all-purpose flour. Stir it around until the flour and butter form a paste. Add nutritional yeast, pepper and salt.
  6. Finally add non-dairy milk. Continue to stir until a gravy like consistency.
  7. Assemble by layering potatoes, a little sauce, vegan cheese shreds and some crispy onions. The crispy onions are optional but recommended.
  8. Fill layers right to the top. Bake for about 1 hour. We baked them uncovered for the first 30 minutes then covered them with tin foil for the remaining time.

*We found ours pre-made at the grocery store. Be sure to check the label to see if its vegan.

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