SCALLOPED POTATOES
I received an email today from "Betty Crocker" featuring a decadent scalloped potato dish made with milk and cheese recipe... and I thought, looks good but "I can totally veganize that", so I did! It turned out great, hubs really liked it too. I made up my own version with what I know works with a low fat vegan lifestyle, it was very creamy in the middle, yet slightly crunchy on the bottom and top. Thank you Betty Crocker for the inspiration! I hope you all enjoy this as much as we did.
Ingredients for sauce:
2.5 cups Non Dairy Unsweetened Milk, (I used cashew milk)
2 Heaping TB Flour, I used All Purpose but whatever you like
1-2 Heaping TB Nutritional Yeast (more or less to taste, but this gives it a cheesey flavor)
1 tsp garlic powder
1 tsp onion powder
1 Veg Bullion Cube
Salt & Pepper to taste
Other Ingredients:
2-3 Large Yukon Gold Potatoes, peeled and sliced with mandolin
1/2 large White Onion, peeled and sliced with mandolin.
Salt and Pepper to taste
2T of chopped dried Parsley to sprinkle over top.
In pan, combine all SAUCE ingredients and whisk well, while still cold. Then heat up in saucepan to boiling, whisking constantly, then turn to low simmer until desired thickness, usually takes about 5 minutes. Set aside.
Using mandolin slice the potatoes and onions thinly.
Layer in your baking pan: in the following order: Potato slices, onion slices, creamy sauce, S&P. You will probably have about 4 good layers. Top with lots of sauce and more onion. Sprinkle Parsley over the top. Bake at 400 degrees for 1 hour, 15 min. Check every 15 min, oven temps can vary, but be sure and let it get lightly browned. Optional Topping: Breadcrumbs or French Fried Onions.Excellent served with steamed broccoli. Enjoy!
For another version of this dish, combine the sliced potatoes and onions with a good helping of Cheezy Sauce, then bake.
I received an email today from "Betty Crocker" featuring a decadent scalloped potato dish made with milk and cheese recipe... and I thought, looks good but "I can totally veganize that", so I did! It turned out great, hubs really liked it too. I made up my own version with what I know works with a low fat vegan lifestyle, it was very creamy in the middle, yet slightly crunchy on the bottom and top. Thank you Betty Crocker for the inspiration! I hope you all enjoy this as much as we did.
Ingredients for sauce:
2.5 cups Non Dairy Unsweetened Milk, (I used cashew milk)
2 Heaping TB Flour, I used All Purpose but whatever you like
1-2 Heaping TB Nutritional Yeast (more or less to taste, but this gives it a cheesey flavor)
1 tsp garlic powder
1 tsp onion powder
1 Veg Bullion Cube
Salt & Pepper to taste
Other Ingredients:
2-3 Large Yukon Gold Potatoes, peeled and sliced with mandolin
1/2 large White Onion, peeled and sliced with mandolin.
Salt and Pepper to taste
2T of chopped dried Parsley to sprinkle over top.
In pan, combine all SAUCE ingredients and whisk well, while still cold. Then heat up in saucepan to boiling, whisking constantly, then turn to low simmer until desired thickness, usually takes about 5 minutes. Set aside.
Using mandolin slice the potatoes and onions thinly.
Layer in your baking pan: in the following order: Potato slices, onion slices, creamy sauce, S&P. You will probably have about 4 good layers. Top with lots of sauce and more onion. Sprinkle Parsley over the top. Bake at 400 degrees for 1 hour, 15 min. Check every 15 min, oven temps can vary, but be sure and let it get lightly browned. Optional Topping: Breadcrumbs or French Fried Onions.Excellent served with steamed broccoli. Enjoy!
For another version of this dish, combine the sliced potatoes and onions with a good helping of Cheezy Sauce, then bake.
