Preheat oven to 350 degrees. Spray a 3-quart rectangular baking dish with nonstick spray. Toss together 10-oz. non-dairy cheese and 2 tablespoons flour in a medium bowl. Set aside.
No one will be able to tell these scalloped potatoes are vegan.
Servings and Ingredients
|10 oz. Field Roast vegan chao block non-dairy cheese, shredded, plus additional for topping|
|4 tbsp. Hy-Vee all-purpose flour, divided|
|2 tbsp. Earth Balance vegan buttery sticks|
|¾ c. shallots, finely chopped|
|2 clove(s) garlic, minced|
|2 ½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee dried thyme|
|¼ tsp. Hy-Vee ground black pepper|
|4 c. Ripple dairy-free original half and half alternative|
|1 (5-lbs.) bag Hy-Vee One Step russet potatoes, peeled and sliced 1/8-inch thick|
|Green onions, sliced, for garnish|
Things To Grab
- 3-quart rectangular baking dish
- Hy-Vee nonstick cooking spray
- Medium bowl
- Heavy 5-to-6-quart pot
- Aluminum foil
Melt buttery sticks in a heavy 5-to-6-quart pot over medium heat. Add shallots, garlic, salt, thyme, and pepper. Cook and stir 1 to 2 minutes or until shallots are softened. Stir in remaining 2 tablespoons flour until combned. Stir in half and half alternative, then add potatoes. Bring to a simmer over medium-high heat; reduce heat. Simmer for 2 to 3 minutes or until slightly thickened, stirring occasionally.
Spoon one-third of the potato mixture into prepared baking dish. Top with half the non-dairy cheese mixture. repeat layers. Top with remaining potato mixture. Cover tightly with foil.
Bake 1 hour. Remove foil. Sprinkle with additional cheese, if desired. Bake, uncovered, for 25 to 30 minutes or until center is bubbly. Let stand 10 minutes before serving. Garnish with green onions, if desired.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 0mg
- Sodium: 470mg
- Total Carbohydrates: 23g
- Protein: 4g
Hy-Vee Seasons November 2021