I always hated scalloped potatoes as a kid. They also always came in a box, but I never attempted them because I remember hating them so. This makes it all the more surprising that I decided to make them and to feed them to my family, but it was totally worth it. This was the perfect side dish to the Salisbury Tofu. Add some coconut bacon if you're adventurous.
- 4-5 medium golden potatoes, sliced thin (preferably on a mandolin)
- 1/3 cup vegan butter
- 1/4 cup all purpose flour
- 1 1/3 cup almond milk
- 1 tbs white miso
- 2 tsp onion salt
- 1/2 tsp turmeric
- 1 tsp pepper
- 1/4 cup grated Follow Your Heart cheddar cheese
- 1/3 cup breadcrumbs
Preheat oven to 375.
In a medium saucepan on medium-low heat, melt the vegan butter. Sprinkle the flour over the top and combine until it forms a bubbly paste.
Add the almond milk into the pan and whisk until smooth. Allow to come up to temperature and get hot.
Add in the white miso, salt, turmeric and pepper. Stir or whisk until combined.
Continue to cook down until a nice, thick sauce is formed.
Add in the cheese and whisk until smooth. Now taste the cheesy goodness. Effin' yum!
Spiral half the potatoes in a layer into a baking dish, overlapping and filling in the center of the spiral as well. Spoon the cheese sauce over the layer and repeat with another layer of potatoes until you're out of them. Spoon the rest of the cheese sauce over the top, then top with the breadcrumbs.
Bake covered for 40 minutes, then bake uncovered for another 5-10. Allow to cool for about 10 minutes, then serve.