Vegan  Scalloped Potatoes


4 servings


1 hour 15 mins


– Yukon gold potatoes – Oat Milk – Garlic + Onion – Olive Oil – Flour – Mustard – Turmeric – Veggie Broth Paste   – Red Pepper Flakes

1. In a small sauce pan, saute the onions in olive oil over medium heat, for about 5 minutes.

2. Add the garlic and flour, and cook for another 3-4 minutes.

3. Now, add the turmeric, mustard, and veggie broth paste (or salt). Stir everything together nicely.

4. At this point, start adding the oat milk gradually, stirring the entire time. Bring it to a gentle simmer and then turn off the heat.

5. Using an immersion blender (or regular blender), process the sauce until smooth.

6. Peel the potatoes and cut them into ¼-inch thick rounds. Arrange them in a baking dish.

7. Sprinkle the potato slices with salt, and pour the sauce over the potatoes evenly. If desired, sprinkle some red pepper flakes on top.

8. Bake at 375°F for about 1 hour, until the top looks nicely browned and the potatoes are cooked through. Serve.

These Vegan Scalloped Potatoes have so much flavor, and are topped with a perfect, golden brown crust. You'll love how deliciously creamy this potato recipe is!

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Tasty  -  Healthy  -  Quick Vegan Recipes