This is my favourite food. Hands down.
Whenever someone makes scalloped potatoes, I have 2-3 helpings. Big helpings.
I just love scalloped potatoes!
Recently, my dad taught me the recipe he has been using for years and I was thrilled that I finally learned the recipe!
I made a few modifications to his original recipe and it is delicious!
- 6 large potatoes
- Half of a medium onion, chopped
- 1/2 cup vegan butter
- 1/2 cup spelt flour
- 2 tsp pepper
- 2 tsp salt
- 1 1/2 cups almond milk
Slice the potatoes into thin pieces and begin to layer the potatoes on the bottom of a large greased baking dish.
Sprinkle the chopped onion on top of the potatoes, along with 1 tbsp of the spelt flour, 1/4 tsp pepper, 1/4 tsp salt and 1 tbsp vegan butter.
Layer more potato slices on top of the previous potato layer and sprinkle the onions, salt, pepper, flour and butter on top again.
Repeat this process until you make about 7-8 layers. If you slice the potatoes thicker, you will have a few less layers, which is perfectly fine! Set aside.
Heat the milk on high heat until the milk begins to foam.
Pour the milk over the potato dish.
Place a lid on the baking dish and place in the oven at 350 degrees.
Cook the dish for 30 minutes with the lid, hen remove the lid and cook for another hour and a half.
Remove from the oven and allow to cool for about 10 minutes.
Serve and enjoy!
Nutritional information per serving (in a 12 pc serving):
- Calories: 220
- Fat: 7.9g
- Sodium: 504mg
- Carbohydrates: 33.4g
- Fiber: 5.3g
- Sugar: 2.2g
- Protein: 3.9g
Have a great Tuesday!