Vegan Scalloped Potatoes

Lightly crisped scalloped potatoes on the outside and a thick creamy garlic sauce coating throughout the inside!

Non-Dairy Scalloped Potatoes

It weaves along the river, through the woods, over and under cute little bridges and it’s quiet. He knew I needed quiet and nature, and he was right. It completely reset my attitude and gave me the fresh air I needed! We saw a beautiful Oriole up close, listened to the rushing river, and the birds sang to us the whole ride.

The escape was a reminder of how God is so very good to us. He offers us rest and assurance in Him if we would just slow down and let Him into our hearts!

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What You’ll Need

12 cups Potatoes, Peeled & Sliced Thin

6 cups Soy Milk

3 tbsp Onion Powder

3 tbsp Dry Minced Onion

12 tsp Flour

2-4 tsp Salt

3 tsp Minced Garlic

Parsley, Optional

How to Make Vegan Scalloped Potatoes

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray.

Peel and thinly slice 4 cups of potatoes and spread into the pan.

Place 6 cups soy milk, 3 tbsp onion powder, 3 tbsp dry minced onion, 12 tsp flour, 2-4 tsp salt, and 3 tsp minced garlic in a large sealed container and shake until well mixed.

Transfer into a sauce pan and cook over medium heat. Stir frequently and cook until thickened.

Pour over the potatoes and mix together.

Bake for 1 hour or until potatoes are tender.

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Salt – The original recipe called for 6 tsp salt. Start with 2-4 tsp salt, then add more if desired. Cutting back on the salt too much will make the potatoes bland, so you’ll have to adjust to your preferred taste.

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What to Serve with Potatoes

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Notes

The original recipe called for 6 tsp salt. Start with 2-4 tsp salt, then add more if desired. Cutting back on the salt too much will make the potatoes bland, so you'll have to adjust to your preferred taste.

Calories 216, Protein 5g, Carbs 36g, Fat 7g