My 💓 beats for spuds! {Vegan Scalloped Potatoes}

in vegan •  8 days ago

Hey guys! I hope you all are enjoying the week so far. I have a really simple take on a pretty classic potato recipe to share today. If you know me at all it is probably no surprise that I love potatoes in all forms, so I'll never tire of using them in my cooking! One of my spuds this week even loved me back. 😉

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I was originally going to make mashed potatoes to go with the cabbage I had left from my #fruitsandveggiesmonday post, but decided I'd opt for a different preparation. I still had homemade cashew milk left and thought it would make the perfect vegan, creamy base for a sauce over scalloped potatoes. In addition to making a delicious side dish, I also wanted to use up the cashew milk so I could try making some with hemp hearts like @birdsinparadise posted about last week!

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To round out my meal I just cooked up some tofu and shallots in balsamic vinegar. Simple and comforting--doesn't get much better in my book! The potatoes turned out just as creamy and delicious as their dairy-filled original counterpart. As with many recipes like this, nutritional yeast really does come in for the win with a cheesy flavor. Cashew milk is also one of my favorite plant-based milks for this because it is quite creamy without having an overpowering flavor like coconut milk. Hopefully my photos do the taters justice to encourage you to give it a try!

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Vegan Scalloped Potatoes

Makes about 8 servings

  • 2 pounds gold or other waxy potato, thinly sliced
  • 1 1/2 cups unsweetened cashew milk
  • 3 tablespoons nutritional yeast
  • 1 tablespoon yellow mustard
  • 1 tablespoon white miso
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper

Preheat your oven to 350 degrees Fahrenheit. Lightly oil a medium-sized casserole dish.

Whisk together the cashew milk through the pepper until a smooth sauce has formed. Adjust any of the ingredients to your liking. Pour just a little bit of the sauce into the bottom of the pan, then layer in about half of the potatoes.

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Drizzled about half of the sauce over the potatoes in the dish, then layer with the remaining sliced potatoes and sauce. It definitely doesn't have to be fancy, so just try to spread the sauce out enough so you get plenty of flavor in each bite!

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Cover, then cook for 45-50 minutes or until the sauce is starting to bubble and brown up on the sides and the potatoes are cooked through. Remove from the oven and let cool slightly before you devour a serving (or two).

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I'm enjoying a plate of this for dinner while I type this up. This whole blogging thing certainly works up an appetite. 😉 I'll definitely try this sauce with similar veggies as I think it will be excellent with a number of combinations. Perhaps I can get some rutabaga for my girl @puravidaville!

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That definitely looks so good!Thank you for sharing the whole recipe. I'll try to make this in the future. Have a wonderful day!

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For something so simple, it really came out so warm and comforting! I'm glad it came out well enough to share with you all!

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For something so simple, it really came out so warm and comforting! I'm glad it came out well enough to share with you all!

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HOw cool that nature gave you a heart potato to start this post with :)

Scappoled potatoes I love but havent had for ages now thats an idea for when I cook this weekend ;)

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I thought it was quite a sweet little spud. ;)

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It is indeed so cute :)

Another one I have to try out! I totally forgot about Scalloped Potatoes (it's called gratin here) ever since I stopped eating cream and cheese which it is usually made with. Thanks for all the inspiration Katie !

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Oh yeah, I always forget that it is called that, too. I can cook pretty well, but I'm not trained well enough to remember all the names for things, haha! Whatever you call it, it is pretty darn delicious. Definitely don't miss the cream, butter or cheese!

We are SO proud to have you as a member of our
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uvoted and resteemed!

❤ MWAH!!! ❤

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Potatoes are life! So so good!

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Yasss! Straight from the dirt delicious energy! 😜

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Om nom nom 😁

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Oh my, it's midnight and I'm hungry just looking at the pictures!!

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I'll take that as a compliment. Hope you got something to satisfy your appetite. ;) And some rest that night, haha!

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Thank you!
I was on Intermittent Fasting, so no food until the morning, but it's all cool!

Oh my gosh, I used to make these before I was vegan, with boiled eggs and sour cream. It's been many years and I totally forgot about them. This is an excellent recipe Katie, so I better bookmark it for later. They look super yummy.

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Even worse, I remember my mom making it out of a box in a pinch as a kid. I don't even know what that had in it besides dehydrated potatoes!! I've done something similar with sweet potatoes, but there is just something classic and comforting about using good old golden spuds! I'm glad it lived up to my expectation, and I hope it will live up to yours if you give it a try!

In really fun news, the market is back in the morning so I can't wait to load up to send you off to surgery in style on Monday. 😉 If only we could all send our entries your way in person as you recover!

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Oh my gosh, that would be really awesome if I could grab a portion of everyone's entry, lol. And I am happy your fabulous local market is back; can't wait to see the goodies! But those scalloped potatoes from the box do not sound good, lol.

I have everything except the white miso.
We love potatoes in our house. :)

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I just used that instead of another salt form, so you can omit the miso and use a little salt if you like! My boyfriend is about to make some more potatoes tonight since we at the last of these yesterday and had some raw spuds left. 😊

Yes!! This plate only looks yummy. As a kid my parents always made me scalloped potatoes but they were from the box and I despised them. Your potates look way more enticing. I’m afraid to break the news that it’ll be quite some time before I’ll have my hands on rutabaga again. Maybe you can send me some 😉. Great dish @plantstoplanks :)

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I told Lena my mom made the boxed ones, too! These are definitely so much better! I think this one is big enough to share...
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Fresh from the farmers market!!

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That’s what I’m talking about! Can’t wait to see what you come up with. I wouldn’t mind a plate of rutabaga fries right about now. They are so delicious. I’ll have to eat them vicariously through you now :)

Looks & sounds absoulutely delicious! 😍😍😍

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Thanks! I'm glad everyone seems to like it so well! ☺️