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Looking for the ultimate comfort food? Better yet…
Looking for an excellent main to go with these awesome "old fashioned" scalloped potatoes?
Why not try my delicious Lentil Loaf – Throw some green beans on your plate and you've got the ultimate comfort meal!
Let's get on to the potatoes, shall we…
You will need:
1 medium Onion, sliced
3-4 medium sized Potatoes, sliced about 1/4 inch thick
1/4 Cup Non Dairy Milk (I use Soy)
3 Tbsp Butter (I use Earth Balance)
2 Cups Veggie Broth
3 Tbsp Flour (I use Bob's Gluten Free All Purpose. Rice flour works too)
2 Tbsp Fresh Parsley
Nutritional Yeast, optional
Salt and Pepper
Preheat oven to 350
Grease an 8×8 baking dish and begin layering in like so:
potato, onion slices, a little salt and pepper.
If you are adding in nutritional yeast, add a few shakes between each layer as well.
In to a pot, on medium heat, melt 3 Tbsp butter
Once melted add in 3 Tbsp Flour
Whisk together for about 1 minute; we are making a paste (the base of your cream sauce!)
Now add in 2 cups veggie broth.
Continue whisking and cooking on medium heat until sauce begins to thicken.
Once sauce is a little thick, remove from heat.
Now stir in 1/4 cup non dairy milk, 2 Tbsp Fresh Parsley and a little salt and pepper to taste.
Pour sauce over potatoes.
If you think your sauce has thickened up too much, add a Tbsp or so of water – Not too much!! Your potatoes have more liquid then they look..
Cover dish with foil (poking some holes).
Place dish into the oven on a baking sheet. You do not want an overflowing mess in the oven.
Bake potatoes for 45 minutes.
Remove foil and continue banking for another 30-35 minutes or until sauce has thickened and potatoes are fork tender.
TIP: Potatoes continue cooking even once removed from the oven, this is why you want them "just" fork tender.
Scalloped Potatoes take time.. and slow cooking ensures a delicious outcome!
Remove from oven and allow to rest 10-15 minutes.