Creamy Scalloped Potatoes

Author: Heather Leno
Yield: 8 servings Prep Time: 20-25 minutes Cook Time: 1 hour
Ingredients:

6 cups Yukon Gold potatoes, peeled and sliced 1/8″ thick.  (approximately 1 lb. 10 oz.)

1 1/4 cups sliced onions

Sauce:

3/4 cup veggie broth

1/2 cup raw cashews

1 1/2 cups unsweetened almond or milk of your choice

1 tbsp nutritional yeast flakes

1 tbsp  McKay’s Chicken-like Seasoning Vegan or Chick-Like Seasoning

1/2 tsp salt — depends on saltiness of veggie broth

2 tsp tapioca flour

1/2 tsp onion granules

1/4 + 1/8 tsp garlic granules or 2 tsp minced

1/8 tsp turmeric, opt.

 

 
Instructions:
  1. Preheat oven to 400 degrees.
  2. Peel and slice potatoes and onions.
  3. blend broth and cashews until cashews are perfectly creamed.
  4. Add remaining ingredients and blend to mix.
  5. In prepared 2 1/2-quart casserole, place 1/3 the potatoes and cover with half the onions.
  6. Lay on another 1/3 of the potatoes and cover with remaining onions.
  7. Top with the last of the potatoes.
  8. Pour blended ingredients over all and shake the pan to distribute throughout.
  9. Cover and bake for 30 minutes.
  10. Remove cover and bake an additional 30 minutes or until golden and potatoes are tender.
Notes: