Vegan Scalloped Potatoes

Rich and “creamy” and ever so slightly “cheesy,” these are perfect as a side dish for just about any quick dinner.

You will need:

• 4 Cups Dried, sliced potatoes.

For the Sauce:

• 1/4 Cup “Butter” (Earth Balance)
• 1/3 Cup Flour
• 3 Cups Soy or Rice Milk (Unsweetened!)
• 1/2 Cup Tofutti Sour Cream
• 1 Tbs. Nutritional Yeast
• 1/2 Tsp. Italian Spice mix (or your favorite spices)
• 1/2 Tbs. Garlic Powder
• 1/2 Tsp. Black pepper
• Salt to Taste

Directions:

1. Start by putting your dried potatoes on to soak for about 20 minutes, which gives you plenty of time to whip up your sauce.
2. Start by melting the butter in a medium sauce pan. When the butter is fluid, add the flour and whisk in until it becomes a thick paste. Now add the soy/rice milk in stages and whisk until creamy after each stage. If the mix is to thick, add more milk and remove from heat. Mix in the rest of the ingredients.
3. Put the potatoes in a 8X8 glass pan and pour the sauce over. Mix gently until all the potatoes are thoroughly coated. If the sauce is a little thin, that’s okay! The potatoes will absorb the rest of the fluid. Bake in a preheated, 350 degree oven for about 40 minutes and then 3 minutes with the broiler on. Remove and let cool for 10 minutes before serving. Bon appétit!

Serves 4-5 as a side dish.