Scalloped Potatoes

Fourth of July is just around the corner, and these Scalloped Potatoes will look amazing on your spread!! #fancyplants

Although we can't have huge gatherings or cookouts with family and friends right now, we can still very much have festive food at home to share with our immediate family. Serve it with roasted or grilled veggies and sauteed or steamed greens...YUM!!! 😋😋😋

Most recipes for Scalloped Potatoes produce very creamy potatoes, which I'm a huge fan of... but sometimes I want a little more oomph! By arranging the potato slices vertically, we can create a crunchy texture on top! Pour the sauce over the potatoes, sprinkle the toppings evenly all over, and this baby is ready to go in the oven!

WATCH HOW I MADE IT HERE:

This easy recipe is affordable, filling, healthy and delicious. Perfect for beginners and busy parents with lots of mouths to feed. Also great for potlucks and parties as it is a reliable crowd-pleaser and can win over the pickiest eaters. Enjoy!

Scalloped Potatoes

Yield: 8-10 servings

Prep Time: 20-25 mins

Cook Time: 90 mins

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INGREDIENTS:

• Potatoes (I did not peel, but you can if you want); see notes*

Sauce:

• 1 cup unsweetened nondairy milk (I used soy milk)

• 2 cups water

• 1/4 brown rice flour

• 2 tbsp soy sauce

• 2 tbsp tahini

• 5 cloves of garlic, minced

• 3 tbsp nutritional yeast

• 2 tsp dijon mustard

• 2 tsp garlic powder

• 1.5 tsp onion powder,

• 1/2 tsp paprika

• pinch of ground nutmeg (very little)

• pink salt and pepper, to taste 

(Optional) Topping:

• 1/2 cup whole wheat bread crumbs; I used homemade, see notes**

• 1/4 cup almond flour

• 1.5 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp white pepper

DIRECTIONS:

1. Whisk to combine all sauce ingredients in a sauce pot.

2. Allow to simmer until sauce is smooth and thick. Turn off heat, and set aside.

3. (Optional) Combine topping ingredients in a bowl, then set aside.

4. Thinly slice the potatoes crosswise.

5. Arrange them in your baking dish until dish is filled up. (You can layer the potatoes horizontally, if you prefer. I prefer arranging mine vertically so that each piece has a tender part and a crunchy part. I also think it makes for prettier presentation.😊)

6. Give your sauce a quick stir to make sure you didn't miss any lumps, then pour over the potatoes.

7. (Optional) Sprinkle the topping mixture evenly on the potatoes.

8. Bake at 350 x 1 hr (covered).

9. Remove the cover, and increase oven temp to 420. Bake (uncovered) x 20-25 mins, or until golden. Enjoy!

Notes

* Use whatever kind of potatoes you like or have available, and use how ever much you need to fill up your baking dish -- I used about 3 lbs. I used a 13in x 9in oval baking dish; use whatever you have. If your baking dish is much smaller, then just half the sauce and topping recipe.

* I toasted 2 slices of whole wheat bread, processed them in the food processor and measured 1/2 cup.