My recipes are meant to be simple and quick, so when I thought to myself: how can I make scalloped potatoes easier and vegan? this lil’ recipe came to mind. No baking, quick prep and process, and best of all, it tasted extremely decadent. I’ve raved about potatoes many times. They’re a really versatile food and they can be transformed into practically anything. I mean, you start out with a big, round and hard potato, and end up with golden, crisp and soft fries. What kind of magical sorcery is that? And fries are just one of the foods these babies can transform into… tater tots, pancakes, hash browns, I could go on and on, but I won’t because I’m getting hungry. Also, this recipes incorporates my super easy thick and cheezy sauce recipe, which I also use to make mac ‘n’ cheeze.
What You’ll Need:
For the Sauce:
- 1/4 cup vegan butter
- 1/4 cup all-purpose flour
- 1/4 cup (x3) plain, unsweetened almond milk
- 2 tbsp nutritional yeast
- 1/2 tsp salt (plus more to taste)
For the Potato Dish:
- 1 large potato
- 2 cups fresh spinach, roughly chopped
- 1 tsp essential seasoning blend*
- 2 tbsp olive oil
What to Do:
- Preheat oven to 425 degrees.
- Slice the potato into thin slices ( I was able to yield about 20 slices from my potato –not potato chip thin, but thin).
- In a large mixing bowl, combine potatoes, olive oil and essential seasoning blend and toss until well mixed.
- Place potato slices evenly about 1/2 an inch apart on a large sheet tray lined with aluminum foil.
- Place tray of potatoes in oven for approximately 10-13 minutes, making sure not to burn them.
- While potatoes are cooking in the oven, start the cheeze sauce.
- Heat a medium to large sized skillet over low heat.
- Add butter and melt over low heat.
- Very slowly, begin to add the flour, about 1/3 of the whole 1/4 cup at a time; Use a flat utensil (preferably wooden or silicone) to stir flour into the butter as you add it to the skillet. Stir continuously until all flour has been thoroughly mixed into butter and the entire 1/4 cup has been added.
- Reduce heat to a very low simmer– almost as low as you can get the flame without turning it off.
- Add the first 1/4 of almond milk and stir slowly into the roux until completely mixed-in to the mixture.
- Add the second 1/4 cup of almond milk and repeat the above step, stirring slowly until the milk is completely mixed-in to the mixture.
- Add the third 1/4 cup of almond milk and repeat the above step.
- The sauce will start to form now and should be nice and thick.
- Return the heat to low.
- Add the nutritional yeast and salt and stir into the cheeze sauce until fully blended. Continue stirring sauce for approximately 1 minute, then, remove from heat but keep the sauce in the skillet and on the stove burner.
- Remove potato slices from oven and let cool on the side while you finish prepping the sauce. Remove the aluminum foil with the potato slices from the sheet tray to cool faster or place the potato slices on a wire rack.
- You have two options here: 1) you can remove half the sauce from the skillet now and store it for later use**, or 2) you can follow the next step with all the cheeze sauce still inside the skillet, although this basic recipe yields more sauce than you will need for the amount of potatoes used***
- Add the spinach to the skillet and stir into the cheeze sauce until thoroughly mixed.
- Place the potato slices into the cheeze sauce and fold the potatoes into the sauce carefully so you don’t break the slices.
- Transfer cheezy potatoes to a serving dish and enjoy. Have fun with the toppings! I added jalapeño and a side of ketchup to mine 🙂
Date Posted on Instagram: 5/1/2019
* essential seasoning blend can be found here.
** transfer the excess sauce to an airtight container (preferably glass) and store it in the refrigerator; it will keep for several days but I don’t recommend saving it for more than 5 to 6 days. To reheat: place sauce in a skillet on low heat. Once heat start to melt the sauce, add about 1 to 3 tbsp. of plain, unsweetened almond milk (add the milk one tbsp at a time) to the skillet and stir the sauce with a flat utensil (preferably wooden or silicone) continuously and slowly until sauce becomes “saucy” again. This should return the sauce to it’s thick consistency, but you can add more milk if you want to thin it out even more.
*** so really, you have 3 options. You can also bake more potato slices using another large potato if you want to use all the cheeze sauce in one sitting.