Vegan Scalloped Potatoes

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Vegan Scalloped Potatoes

Yield: 9

Author: Ori Harrington

Prep time: 20 MinCook time: 1 H & 15 MTotal time: 1 H & 35 M

Ingredients

• 6 large russet potatoes -peeled and sliced
• 2 tbsp. vegan butter (I used Nuts for Butter)
• 3 tbsp. all propose flour
• 3 cloves of garlic -minced
• 3 tbsp. nutritional yeast
• 1 tbsp. minced dry onion
• 1 tbsp. onion powder
• 1 tbsp. parsley
• 1 tsp. oregano
• 1 tsp. chili flakes (optional)
• 1 cup vegan mozzarella cheese (I used Violife)
• 1 cup Gusta original vegan cheese (or use any other vegan cheese you like)
• 3 cups non dairy milk (I used Silk)
• Salt & pepper to taste

Instructions

1. Melt the butter in a large pot, once melted add the garlic and sauté until it becomes fragrant.
2. Add the all purpose flour and whisk to make a thick roux, add a the milk 1/2 cup at the time while continue whisking.
3. Add the remaining ingredients and whisk until you have a thick cream.
4. Oil a medium size cake pan and layer the potatoes half of the potatoes.
5. Once you have place half of the sliced potatoes, pour half of the cream we made on top, sprinkle 1/3 cup of mozzarella vegan cheese, followed by 1/2 cup of Gusta cheese, continue layering the potatoes on top until you are done with all of them. Pour the remaining cream on top. Sprinkle the remaining cheeses on top.
6. Bake for 1 hour to 1 hour and 15 minutes or until the potatoes are soft and tender.
7. Allow the potatoes to settle for 15 minutes before serving.

Nutrition Facts

Calories

346.91

Fat (grams)

8.17 g

Sat. Fat (grams)

4.37 g

Carbs (grams)

54.81 g

Fiber (grams)

4.98 g

Net carbs

49.82 g

Sugar (grams)

3.8 g

Protein (grams)

12.52 g

Sodium (milligrams)

300.67 mg

Cholesterol (grams)

16.61 mg