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Vegan Scalloped Potatoes

As the weekend inches towards us, many of us dream of a relaxing dinner without the work-week responsibilities of the following day looming. Look no further for a perfect, warm, comfort-based recipe: a delectable favorite, scalloped potatoes are guaranteed to be a hit. Whether cooking for yourself, a friend, family, or guests, this dish is a perfect crowd pleaser. Plus, this recipe is vegan and dairy-free and therefore easier on the digestive system. Grab some potatoes and get ready to dive into the epitome of comfort-food.


Prep Time: 20 Minutes

Cook Time: 1 hour 30 minutes



Ingredients

salt pepper organic- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice
  • 1 tablespoon dairy free butter - to grease the bottom and sides of a 9"x13" casserole or butter two smaller casseroles
  • 6 cups organic russet potatoes - peeled and sliced
  • 4 tablespoons dairy-free butter
  • 4 tablespoons flour
  • 3 cups dairy-free milk - unsweetened
  • 1 ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon organic fresh thyme

Instructions

  1. Peel and slice potatoes to measure 6 to 7 cups.
  2. Place in a large bowl of water as you go along slicing. This will keep the potatoes from turning brown.
  3. Melt the dairy free butter in a large saucepan.
  4. Add the flour and stir over medium-heat for a few minutes. Keep stirring so that it is all blended well.
  5. Pour in the dairy free milk.
  6. Bring to a low boil stirring often.
  7. 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.
  8. 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.
  9. Pour the sauce all over the top.  Cover with a lid or foil.
  10. Bake at 350° for 30 minutes.
  11. Uncover and bake another 60 minutes.
  12. Remove from oven and sprinkle fresh herbs over the top.
  13. Let stand for 10 minutes. The sauce will thicken.
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