Cheesy Vegan Scalloped Potatoes

I was going to make baked potatoes and have bunches of toppings from which everyone could choose.  Then I remembered how much my husband hates “working” to “prepare” his food.  If it doesn’t hop onto his plate ready for immediate transfer to his mouth with no visible effort on his part, then he’s not really interested ~ especially if it’s a work day (he’s in construction and works hard all day.)  And he doesn’t like baked potatoes that much even if I spoiled him and fixed it for him.  So…scratch that idea.

Next idea.  Some kind of scalloped potatoes.  They went over very well.  And no one had to “fix” their own.  😉

I made these the day before so that when we came home from church, they would be in the automatic oven already toasty and ready for us to sit down to eat.  I baked them for 45 minutes at 350° on Friday, then the next day I set the timer for another 45 minutes at 375°.  We got home a little early and I began to wonder if they would get done fast enough, so I cranked the oven up to 400° for the last half hour.  They were hot all the way through – but not crispy on the edges at all (like I prefer!)

Per usual, this makes A LOT!  It’s perfect to take to a potluck, or a big family get together, or so you can have leftovers the next night (if you don’t have a human 17-yr-old vacuum like I do.)  Or you could cut the recipe in half if your family hates leftovers.  Another option is to split the recipe into 2 separate pans and share with another family who is having a tough time, is ill, or just brought home a new baby (like my son and daughter-in-law just did ~ making me a 1st-time grandma!)

Cheesy Scalloped Potatoes

  • 1 onion (at least baseball sized or larger), cut up into large chunks
  • 1 c. nutritional yeast flakes (NOT baking yeast)
  • 2 tsp. salt
  • 1/2 tsp. paprika (more to sprinkle on top, if desired)
  • 2 lg. garlic cloves
  • 1 c. raw cashews
  • 1 1/2 c. water
  • 3-4 drops hickory smoke liquid
  • 1/4 c. melted virgin coconut oil (or extra virgin olive oil)
  • 1 c. non-dairy milk (not vanilla)
  • 5 lbs. boiled, peeled potatoes

Preheat oven to 400°.  Dice or slice the cooked potatoes and place in a 4-qt casserole.  (Mine ended up not quite sliced OR diced, because I left the whole potatoes boiling too long and a large number of them fell apart as I sliced them.)

Whiz the remaining ingredients, except the non-dairy milk, in a high-powered blender until smooth.  Add the milk and whiz briefly just to stir.  Pour over the potatoes and gently mix things together so that the potatoes get coated with the sauce.  Sprinkle with extra paprika, if desired.

Cover with lid or foil and bake for 1-1 1/2 hours (depending on how crispy you would like it to be.)

Optional:  Bake for 45 minutes, cool, and refrigerate until the next day.  Then reheat for 30-45 minutes at 400°.  If you are using an automatic oven, do calculate in some extra oven-heating time and add it to your 30-45 minutes.

NOTE:  If you choose to halve this recipe into a 9″x13″ pan, please remember to decrease the cooking time or the temperature of the oven.

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