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Scalloped potatoes Recipe

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This recipe for Scalloped potatoes, by , is from The Gall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Deborah Gall

Category:
Category:

Ingredients:  
Ingredients:  
4-6 small potatoes - I used red, sliced 1/8” thick
1 medium onion, chopped
4 tbl Earth Balance vegan butter
4 generous tbl flour
1 no-chicken boullion cube
1 tsp “bacuns” flavoring ***
1 tbl Braggs nutritional yeast
1 bay leaf
1minced garlic clove
Dash pepper
3 1/2 cups no-chicken Vegi boullion
1/4-1/2 cup non dairy creamer/milk. I use Nut Pod brand, unsweetened creamer.

Directions:
Directions:
Spray oil a medium sized casserole dish.
Slice potatoes and chop onion. Set aside. Make sauce.

Melt butter in medium pan.
Add boullion cube, bacuns and mix. Add 4-5 tbl flour, to create a roux.

Add liquid boullion, stir to thicken.
Add black pepper, minced garlic, nutritional yeast and bay leaf. Simmer to combine flavors.

Add 1/4-1/2 cup non dairy creamer.

In casserole dish, alternate layers of sauce with sliced potatoes and chopped onion.

Bake at 375 for about 1 1/2 hours, or until sauce is bubbly and potatoes are tender.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is a non-dairy, non-meat version of a favorite comfort food.

*** Bacuns - is a powdered flavoring we find in the bulk section at Life Source.

 

 

 

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