Hey everyone! I have another simple, yet absolutely delicious dish to share today. If you had any doubts, this should solidify my love of potatoes. I adore spuds for their flavor, versatility, and also how they make me feel as a part of a balanced meal plan. People tend to be afraid of them, but they are packed with fiber, potassium, resistant starch and plenty of other nutrients. For me, they also make me feel full and satisfied so I am less likely to want to snack on things that aren’t as good for me after eating a meal with potatoes in it!
The rest of the meal this week included a portion of extra firm tofu cooked with shallots and balsamic vinegar, as well as some yummy cooked cabbage. It was a fantastic winter meal!
Vegan Scalloped Potatoes
Makes about 8 servings
- 2 pounds gold or other waxy potato, thinly sliced
- 1 1/2 cups unsweetened cashew milk
- 3 tablespoons nutritional yeast
- 1 tablespoon yellow mustard
- 1 tablespoon white miso
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
Preheat your oven to 350 degrees Fahrenheit. Lightly oil a medium-sized casserole dish.
Whisk together the cashew milk through the pepper until a smooth sauce has formed. Adjust any of the ingredients to your liking. Pour just a little bit of the sauce into the bottom of the pan, then layer in about half of the potatoes.
Drizzle about half of the sauce over the potatoes in the dish, then layer with the remaining sliced potatoes and sauce. It definitely doesn’t have to be fancy, so just try to spread the sauce out enough so you get plenty of flavor in each bite!
Cover, then cook for 45-50 minutes or until the sauce is starting to bubble and brown up on the sides and the potatoes are cooked through. Remove from the oven and let cool slightly before you devour a serving (or two).