Scalloped Potatoes!

Scalloped Potatoes are one of my favorite comfort foods but....dairy is not my friend.  Let us just say that it makes my tummy not too happy when I consume dairy.  I can tolerate it....

I have tried to make a dairy free alternative many times before without much success. I think I have finally found one that tastes pretty darn good. Sorry the pictures are not the best...

Recipe: all my ingredients are organic and vegan

• 4 to 6 potatoes, depending on size & amount you want to cook
• 1 to 2 cups as needed unsweetened: soy, almond milk, or rice milk
• 1 package each of tofutti sour supreme and tofutti cream cheese
• vegan cheeses I used 2 packages each of cheddar and mozzarella (super duper cheesy)
• 1 cube vegan butter
• 1 medium onion
• 1 to 2 garlic cloves minced
• unbleached flour 1 to 2 tablespoons
• salt, pepper, cayenne pepper to taste

*bake 350 for 1 hour covered and additional 30 minutes uncovered



This has all the potatoes are peeled sliced and have vegan cheese ready for sauce mixture. You could pre-cook the potatoes to speed the baking process. Reserve some cheese for the very end.

In this pot I started with one cube of butter, diced onions (cooking until translucent) then added garlic, milk, flour to thicken and spices. It is darker than most rues because I do not use unbleached flour so it is darker than white bleached flour.

Now the sauce mixture has been added to pan of potatoes and cheese, and mixed.

Added a hand full of cheese on top, cover with foil bake for at least one hour before removing.

The finished product. I used more cheese than normal only because I was craving some extra cheesy ooey gooey hot mess!

~Deanne

PS I made quite a lot....so I did freeze serving size portions for later.....yummy!  It takes really good fried in a pan the next morning with eggs and hot sauce!!!!!