This scalloped potatoes recipe was one I randomly though up and just went with… it was a total success. I couldn’t have been more pleased with the outcome. This recipe is also really simple, but calls for several kitchen gadgets/tools that simplify the preparation process, but are not necessary to create the dish.

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Everyone at our “Thanksgiving Round II” on Sunday, November 27th was pleasantly surprised that they indulged in the vegan scalloped potatoes and thoroughly enjoyed the dish altogether.

Ingredients:

  • 5 lbs. white potatoes, washed/peeled, sliced with salad shooter (if you don’t have a salad shooter, you can slice the potatoes into very thin disks… but, good luck. The salad shooter makes all aspects of life easier.)
  • spoonful’s of almond ricotta (I made thi homemade by soaking peeled/slivered almonds in water and then puree-ing in the food processor with salt, apple cider vinegar, and lemon juice)
  • Daiya swiss cheese slices, 2 packages
  • Cashew milk
  • Coconut oil
  • Salt
  • Cayenne Pepper (optional for spicy kick)

Scalloped Potatoes Directions: Preheat the oven to 350°F. Grease two casserole dishes (one small & one medium) with coconut oil, leave a small layer in bottom of pan. Take several handfuls of the sliced scalloped potatoes, arrange in an even layer on the bottom of the greased dish. Cut the slices of Daiya cheese in half. Arrange 4 slices, or  8 halves over the potatoes. Drop dollops of the almond ricotta in the empty spaces, sprinkle with salt. Repeat the layer of potatoes, Daiya Swiss, Almond Ricotta, and Salt for one or two more layers (depends on the depth of your casserole dish). On the final top layer, only use the Daiya Swiss cheese – probably 5 slices, or 10 halves. Pour the cashew milk until halfway up the layers of scalloped potatoes. Repeat this process in the smaller casserole dish to use up the remaining ingredients. Bake on 350°F for one hour. Turn up the temperature to 375°F for another 20 minutes. Check color and add cashew milk if potatoes look too dry. Return to over for an additional 10 – 15 minutes if longer cook time necessary. Remove from oven. Sprinkle with Cayenne Pepper if spicier flavor desired! Let your scalloped potatoes sit for 20 minutes before cutting and serving.

Cayenne Pepper sprinkled Scalloped Potatoes below:

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