So we are in the middle of a heatwave here in Toronto so I thought, what better food to make than one that requires you use the oven for almost an hour and a half. Am I right? Just kidding. Sometimes a craving just hits you and you gotta scratch that itch, no matter how impractical.
Growing up I never really liked scalloped potatoes. I always had a bit of an aversion to anything creamy which I guess made my transition to veganism and little bit easier. But as I got older, I definitely developed a taste for this family holiday staple. My family would always fight over the prime crispy and cheesy potatoes. They don’t pack a whole punch of flavour so feel free to scoff at tradition and add what ever the heck extra you feel like. Garlic? Red pepper flakes? Vegan bacon? Go for it!
4 yukon gold potatoes (or similar)
1/2 c. chopped onions
1 c. Daiya vegan cheddar cheese
3 tbsp. Earth Balance butter substitute
2 tbsp. flour
1 1/2 tsp. salt
2 tsp. pepper (because I looove pepper)
2 1/2 c. soy milk
Preheat the oven to 350 F.
In a saucepan, melt the Earth Balance over medium heat. Add flour, salt and pepper and cook stirring for 1 minute. Gradually whisk in the soy milk. Cook stirring constantly for about 5 minutes or until boiling and thickened. Set aside.
Peal and thinly slice potatoes. Arrange 1/3 in a greased 8″ square baking dish. Pour 1/3 of the sauce over potatoes. Sprinkle with 1/3 of the onions. Repeat layering twice.
Cover and bake for 45 minutes. Uncover and sprinkle the top with the Daiya vegan cheddar cheese. Return to the oven uncovered and bake for 35 minutes longer or until the potatoes are tender and the top is lightly browned.
Let stand for 5 minutes before serving.