Scalloped Potatoes INGREDIENTS

Ingredients: - Olive oil - Potatoes - Garlic - Parsley - Vegetable Stock - Almond Milk - Herbs & Spices - Corn Starch - Nutritional Yeast

Step 2: Peel and slice the potatoes into evenly thin rounds (approximately  1/4 inch thick)

Step 1: Preheat oven and place rack in middle position. 

Step 3:  Heat up oil in large skillet over medium heat and sauté garlic until fragrant.

Step 4:  Add the corn starch and vegetable broth and whisk well until you get a thick and even roux.

Step 5:  Add the almond milk, nutritional yeast, herbs, turmeric, salt and whisk well to combine; reduce heat to med-low and let simmer until thickened.

Step 6:  Grease a 9X13 inch rectangle casserole dish with olive or vegetable oil. 

Step 7:  Layer half of the potato slices to cover the bottom of the greased dish.

Step 8: Pour half of the sauce of the potatoes and repeat with the reamaining potatoes and sauce. 

Step 9:  Bake until golden on top and tender inside.


For more recipes from Dish by Dish, click below!

Spring Onion and Spinach Pancakes

Mushroom Onion Quiche Cups