So it is holiday season and I have been thinking about what to take to Thanksgiving dinner. My sister-in-law made this last year, not vegan, and it was sooo amazingly good. Like I had two large, heaping portions of it good. I knew this was on the menu again, and wanted to get it right and vegan before the big dinner. Here is the Vegan and Gluten Free Scalloped Two Potatoes.
Vegan and Gluten-Free Scalloped Two Potatoes
Ingredients
- 1 1/2 cup almond milk
- 2 teaspoons cornstarch
- 1/2 cup canned pumpkin
- 3 tablespoons Dijon mustard
- 1 tablespoon minced garlic
- 1 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon fresh thyme
- 1/2 tsp fresh sage
- 3 medium sweet potatoes, washed and sliced thin
- 8-10 small yellow potatoes, washed and sliced thin
- vegan cheddar cheese, use entire bag
Preparation
- Heat oven to 375 degrees.
- In microwaveable safe bowl mix milk and cornstarch. Add rest through nutmeg and mix well.
- Chop fresh herbs and add to bowl. Mix then microwave for 1 minute.
- Spray baking dish with non-stick spray.
- Wash potatoes then one potato at a time slice thin. Slice one white and one sweet then them line up in pan. Continue until dish is filled.
- Pour milk mixture over potatoes.
- Bake covered with foil for 40 minutes.
- Cover with entire bag of cheese then bake uncovered for 20 minutes.
- Let stand before serving.
***For the potatoes: wash and slice two yellow potatoes and one sweet potato at at time and line them up and continue, this way you will not end up with extra slices of potatoes.