A couple of weeks back, I shared my Creamy “Cheese” Sauce that I had used for pasta. I just wanted to share that it is fabulous for making scalloped potatoes. This picture is from leftovers, so it would be creamier than what you see here since it firmed up quite a lot.
To make scallop potatoes, use my Creamy “Cheese” Sauce, but thin it out by 2 tablespoons/cup. I don’t have an exact recipe because I didn’t record it and it was pretty simple. What I did was sliced potatoes very thinly with a mandolin and layered the potatoes and cheese in a greased casserole dish. I sprinkling each layer with a salt, pepper, garlic powder, and onion powder for each layer. You can also sprinkle with cashew parm. I baked it at 375F covered until potatoes were tender (time will vary based on thickness and how many potatoes you use. Approximately 45-60 minutes) Then I uncovered the potatoes and baked for 5-10 minutes until the top gets slightly brown. If you had a favourite recipe before you went plant-based, try it out with this sauce now.