Creamy, tangy, and savoury dairy-free scalloped potatoes. So addicting, you might just eat the whole batch.
What You'll Need
For the Potatoes
- 2 lbs russet potatoes, sliced super thinly on a mandolin
- 1 package shredded vegan parmesan cheese (we love Daiya!)
- 1 tbsp fresh parsley, minced
For the Cheese sauce
- 1 package Culcherd Original Cheese
- 1 package Culcherd Sharp & Smoky Cheese
- 1 cup unsweetened almond milk
- 1 cup vegetable broth
- 1 onion, sliced
- 2 cloves garlic, minced
- ½ tsp salt
How To
For the Potatoes
- Preheat oven to 400°F.
- Heat a large skillet over medium heat.
- Add sliced onion, and saute until translucent. Add garlic, and continue cooking for 1-2 minutes. Transfer to a bowl and set aside.
For the Cheese sauce
- In a high speed blender, add Culcherd cheese, almond milk, broth, and salt and process until smooth and creamy.
- Add to onion and garlic mixture and mix well.
For Assembly
- Arrange a layer of potatoes in a 9”x13” baking dish.
- Top with cheese sauce, and use a spatula to spread it out evenly over the potatoes. Sprinkle with parmesan cheese.
- Repeat this process with remaining potatoes, sauce and cheese.
- Cover the baking dish with foil, and bake for 45 minutes. Uncover and bake for an additional 15 minutes. Or until potatoes are cooked and the edges are golden brown and bubbly.
- Garlish with chopped parsley.
Recipe Author
CHEF LIZ GALLAGHER
“My love for baking began when I was in university. I was introduced to “raw food” and loved discovering good-for-you desserts–made with organic fruit, nuts, and unrefined sweeteners. This led to my first business, Unbaked Cake Co. and later, I developed the first vegan baking course for George Brown College in Toronto. Some of my favourite flavours to bake with are cinnamon, anything apple, and chocolate, chocolate, chocolate, of course!
