Veggie Revolution - Welcome to our delicious vegetarian web site
    
Complete Recipe Index
Breakfast Ideas
Easy Lunches
Dinner Menu Plans
Quick Meals
Dinner Party Ideas
Books
Links
Products
Metric Conversion
Becoming Vegan
What the web designer eats
Follow us on Twitter

  

Scalloped Potatoes

- 3 potatoes, peeled and sliced
- 1 onion, thinly sliced
- 2 tbsp (30 ml) margarine

- 2 tbsp (30 ml) flour
- 1/2 tsp (3 ml) salt
- 1/4 tsp (2 ml) pepper

- 1/4 tsp (2 ml) dried thyme
- 1 1/4 cups (300 ml) Cashew "Milk"

Cook the potatoes in salted water for approx. 2 minutes. Drain and set aside.

To make the white sauce, melt the margarine in a sauce pan over medium heat, stir in the flour, salt, pepper and thyme. Cook for about a minute and then add the cashew milk. Continue cooking and stirring until the sauce thickens. (Note: cashew milk thickens more quickly than cows' milk.)

Prepare a baking dish (approximately 8 inch (20 cm) square) with vegetable spray. Place a layer of potato slices in the bottom, add a layer of onion slices, about one quarter of the sauce, repeat, and top with one more layer of potatoes and the remaining sauce.

Cover and bake in a 350F (180C) oven for about 30 minutes. Uncover and bake for another 30 minutes or until the potatoes are tender. You can turn on the broiler for just a couple of minutes at the end to brown the top.

Serves 2.