Vegan MoFo Day 14 - Scalloped Potatoes

Scalloped potatoes are one of my favorite dishes for a long time.  I just took the “old” recipe and put in non-dairy milk and my Earth Balance margarine.  Voila   It is just as good if not better!

Scalloped Potatoes

3 tablespoons Earth Balance margarine

3 tablespoons flour

3 cups non-dairy milk (I use almond milk)

1 teaspoon salt

¼ - ½  teaspoon pepper

1 tablespoon dried onion flakes

6 medium potatoes peeled and thinly sliced

Make the white sauce melting the margarine and whisking in the flour.  Slowly add the non-dairy milk whisking  and cooking over medium heat until sauce thickens up.  Stir in the salt, pepper and onion flakes.

 

Place half the potatoes in a greased casserole dish (about 2 quart size or larger).  Pour half the sauce over the potatoes.  Put in the remaining potatoes in the dish and cover with the remaining sauce.  Cover and bake at 350 degrees for a half hour.  Uncover and continue to cook for an additional 30 minutes. 

You can also use 2 tablespoons of fresh chopped onion in place of the dried onion flakes.