Vegan Recipes +
 
Scalloped Potatoes (Vegan)
 
 
         
SOURCE       VEGAN IN THE FREEZER
         
 

 
INGREDIENTS
 
1 tablespoon dairy free butter
(to grease the bottom and sides of a 9"x13" casserole or butter two smaller casserole dishes)
 
6 cups russet potatoes, peeled and sliced
 
4 tablespoons dairy free butter
 
4 tablespoons flour
 
3 cups dairy free milk, unsweetened
 
1.5 teaspoons salt
 
1/2 teaspoon black pepper
 
3 big spoons of nutritional yeast
 
2 teaspoons of massell chicken stock
 
 
INSTRUCTIONS
 
1.   Peel and slice potatoes to measure 6 to 7 cups. Place in a large bowl of water as you go along slicing. This will keep the potatoes from turning brown.
Melt the dairy free butter in a large saucepan.
 
2.   Add the flour and stir over medium-heat for a few minutes. Keep stirring so that it is all blended well. Pour in the dairy free milk. Bring to a low boil stirring often.
 
3.   After the sauce comes to a boil turn down the heat to medium and cook until it is smooth and thickens a bit. About 10 to 15 minutes. Add salt and pepper and stir.
 
4.   Layer the potatoes in a large 9" x 13" casserole dish, overlapping in a staggered type of style. This lets the sauce get down in between the nooks and crannies. Pour the sauce all over the top. Cover with a lid or foil. Bake at 350° for 30 minutes.
 
5.   Uncover and bake another 60 minutes. Remove from oven and sprinkle fresh herbs over the top.
Let stand for 10 minutes. The sauce will thicken.