As a child, I used to love scalloped potatoes. Truth be known, in high school I would make one of those boxes of freeze-dried “potatoes” and packaged “cheese” sauce for dinner, and then have the leftovers for breakfast. Cold scalloped potatoes … yuummmmm, breakfast of champions : )

Oddly though, I have never been a big fan of potatoes. Never liked mashed potatoes. Never had a thing for baked potatoes, or potato salad, hashbrowns. In fact, I have been known to pick the potatoes out of my vegetable soup and neatly leave them behind, all wrapped up in a napkin. BUT. Scalloped potatoes, I would knock someone over if they took the last serving on a buffet table. Truth. My love for the creamy dish aside, believe it or not, I have never made them myself. Well, other than the aforementioned freeze-dried, boxed variety. Why? Eh, mostly because I loathe the idea of ever having to peel a potato. I know. I know. First World problems.

Alas, times are changing and for the first time in my life, I made scalloped potatoes from scratch. And they were divine. So good. I’m salivating right now just thinking about them. Caveat, I did not peel the potaotes. But it was just fine … I could literally eat these every day of my life and never complain. So, to make them as “flexitarian” as possible, I substituted milk with a plant-based version and used plant-based butter, but I did use sharp cheddar cheese, yes, the dairy kind. And you know what, I’m just fine with that : )

Almost Vegan Scalloped Potatoes

PREP TIME: 45 minutes | COOK TIME: 1 hour

• 10-14 Yukon gold potatoes, scrubbed and sliced thin
• 1/2 stick plant-based butter
• 1 TBS flour
• 2 cups plant based cream or milk
• 1 cup sharp cheddar cheese, plus more to sprinkle on the top if you choose

For the sauce: melt butter in a large stock pan, add flour and whisk to make a roux. Add the milk, then slowly fold in the cheese until you have a nice creamy sauce. For the potatoes: lightly “butter” the bottom of a large cast iron skillet, or you can use a baking dish as well. Make one layer of potatoes in a circular motion allowing the slices to overlap slightly. Pour one third of the sauce over the potatoes, salt and pepper. Repeat this two more times until you have three layers of potatoes mixed with the sauce. Cover with tinfoil and bake at 400 degrees for 25 minutes. Remove foil and bake an additional 10-15 minutes or until nicely browned. Allow the dish to cool and settle for a good 10 minutes before serving. And that’s all she wrote. Enjoy!

DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins that we replaced with plant-based options, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; ) Now for the serious part … periodically this site does offer health, nutrition and exercise information. The information provided is not intended as medical advice and is for informational purposes only. It is not a substitute for medical advice given by a licensed physician or other health-care professional. If you have any concerns or questions about your health, consult your physician and never delay obtaining medical or health related advice from your health-care professional because of something you may have read on this site. The use of any information provided on this site is solely at your own risk.