It’s almost Easter and most holiday dinner tables feature a good potato dish that’s why this week we are giving you a classic one. Scalloped Potatoes.

These potatoes are creamy and cheesy and oh so fragrant. The whole house will be filled with a great aroma if you bake these babies.

We did ours in individual portions but this could easily be turned into a large portion and made family style. Family style foods are some of our favourites.

Vegan Scalloped Potatoes

Ingredients:

• 3-4 russet potatoes
• 2-3 cloves garlic
• 1/4 cup vegan butter
• 2-3 sprigs thyme
• 1/4 cup all purpose flour
• 3 tbsp nutritional yeast
• 1 tsp black pepper
• pinch of salt
• 2 1/2 cups non-dairy milk
• 1 cup vegan cheese, shredded
• 1 cup crispy onions*

Instructions:

1. Preheat oven to 350F.
2. Thinly slice potatoes and set aside.
3. Mince cloves of garlic.
4. In a pan on medium head add butter. Once melted add fresh thyme, be sure to remove them once you are finished with the sauce.
5. Add the minced garlic and all-purpose flour. Stir it around until the flour and butter form a paste. Add nutritional yeast, pepper and salt.
6. Finally add non-dairy milk. Continue to stir until a gravy like consistency.
7. Assemble by layering potatoes, a little sauce, vegan cheese shreds and some crispy onions. The crispy onions are optional but recommended.
8. Fill layers right to the top. Bake for about 1 hour. We baked them uncovered for the first 30 minutes then covered them with tin foil for the remaining time.

*We found ours pre-made at the grocery store. Be sure to check the label to see if its vegan.