EASY CHEEZY SCALLOPED POTATOES

EASY CHEEZY SCALLOPED POTATOES

Everyone loves the comfort of potatoes in a cheesy, creamy sauce. But why sacrifice your health with the usual high-fat fare when these are just as yummy and a fraction of the calories? These are excellent for family gatherings, holidays, finicky kids, you name it—these potatoes are comfort food at its best.

(serves 4 as a main dish)

1½ cups unsweetened plant milk

3-4 cloves garlic

1 tablespoon light miso or ¼ teaspoon salt (optional)

¼ teaspoon black pepper (or more, to taste)

1 teaspoon onion powder

½ teaspoon turmeric

2½ tablespoons cornstarch or arrowroot powder

½ cup red bell pepper, chopped (about ½ of a medium pepper)

1 tablespoon lemon juice

4 tablespoons nutritional yeast

2-3 large Yukon gold potatoes (very thinly sliced)—about 5 cups

2 tablespoons Nut Parmesan (recipe on page xxx)

¼ teaspoon paprika, smoked or regular

fresh parsley, rosemary, or chopped scallions for garnish (optional)

INSTRUCTIONS

1. Preheat oven to 375° F.
2. Line a 9-inch square (or equivalent-sized round) casserole dish with parchment paper or silicon baking sheet.
3. Place the milk, garlic, miso, black pepper, onion powder, cornstarch, bell pepper, lemon juice, and nutritional yeast in a blender and blend until smooth.
4. Spread ¼ cup of the blended sauce on the bottom of the baking dish.
5. Layer about one-third of the potatoes evenly in the dish, then pour about one-third of the creamy cheesy sauce on top and spread to cover the potatoes. Add another one-third of the potatoes the same way and pour more sauce on top of them. Follow with the remaining potatoes and sauce and spread the sauce to cover.
6. Sprinkle the listed dry seasonings between layers, if you like.
7. Sprinkle the top with Spike Seasoning, paprika, parsley, and/or vegan parmesan cheese.
8. Cover the dish and bake 25-30 minutes or until the sauce is starting to bubble.
9. Uncover and bake for another 20 minutes or until potatoes are soft and top is slightly brown on top.
10. Garnish the top with fresh parsley, rosemary or chopped scallions.

CHEF’S NOTE

I like to layer in veggies with the sliced potatoes, like sliced onions and/or bell peppers.