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Scalloped Potatoes

Try this delicious veganized comfort food dish — bet you won’t even miss the dairy…

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Servings
1-1/2 cups
Calories Cholesterol Sat Fat Carbs
192 0mg 2g 25g
Recipe Footprint (for Recipe's Default # of Servings)
2.4 Water saved (gallons) [animal consumption only]
9.6 Manure (pounds) not deposited into the environment
10.8 Grains / feed (pounds) not consumed by animals
23.5 Methane (gallons) not created by animals
287.4 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Course Veggie Side Dishes
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 1 hour
Ingredients
  • 4 potatoes (peeled and thinly sliced)
  • 3 Tbsp buttery spread
  • 2 Tbsp flour (unbleached all purpose)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 C soy milk
  • 1/4 C yellow onions (minced)
  • 2 garlic cloves (minced)
Course Veggie Side Dishes
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 1 hour
Ingredients
  • 4 potatoes (peeled and thinly sliced)
  • 3 Tbsp buttery spread
  • 2 Tbsp flour (unbleached all purpose)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 C soy milk
  • 1/4 C yellow onions (minced)
  • 2 garlic cloves (minced)
Servings
1-1/2 cups
Calories Cholesterol Sat Fat Carbs
192 0mg 2g 25g
Recipe Footprint (for Recipe's Default # of Servings)
2.4 Water saved (gallons) [animal consumption only]
9.6 Manure (pounds) not deposited into the environment
10.8 Grains / feed (pounds) not consumed by animals
23.5 Methane (gallons) not created by animals
287.4 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Instructions
  1. In a medium pan, melt the buttery spread and stir in the flour over medium high heat until bubbly; cook for 2 minutes stirring constantly.
  2. Add the salt and pepper; slowly whisk in the milk and stir constantly until the sauce thickens.
  3. In a 9 x 13-inch baking dish (greased), layer half of the potatoes, half of the onion, and half of the garlic. Pour half of the sauce over the veggie layer; repeat the layer, cover and bake at 350 degrees for 45 minutes or until the potatoes are tender.
Recipe Notes

Sprinkle the top of the potatoes with paprika, parsley, dill, and/or shredded cheddar cheese, if desired.

Cover and store for up to one week in the refrigerator.

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