~ Delicious Vegan Scalloped Potatoes for Bernard’s Birthday Party ~

I’ve made this recipe twice now, once without the mushrooms, onions and garlic, and last night, with the mushrooms, onions and garlic. I like the addition of these ingredients. This wasn’t in the recipe, but I thought I’d add it just because.

I brought this dish along to a 55th Birthday Party Potluck Celebration, but unfortunately, did not know that the birthday boy doesn’t like mushrooms. I found out later that he actually ate them anyway, so all’s good!

I found this recipe from Vegan in the freezer….. Thank you Ginny McMeans!!

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Ingredients:
  • 1 tbsp butter dairy-free to grease the bottom and sides of a 9″x13″ casserole or butter two smaller casseroles
  • 6-7 cups russet potatoes peeled and sliced
  • 4 tbsp butter dairy-free
  • 4 tbsp flour
  • 3 cups almond milk unsweetened (you can use any dairy-free milk of your choice)
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup cashews finely ground
  • 1 tbsp fresh thyme
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Instructions:
  1.  Peel and slice potatoes to measure 6 to 7 cups
  2.  Place in a large bowl of water as you go along slicing. This will keep the potatoes from turning brown. (I didn’t really do this, you don’t have to)
  3.  Melt the dairy free butter in a large saucepan
  4.  Add the flour and stir over medium heat for a minutes. Keep stirring so that it is all blended well
  5.  Pour in the dairy free milk
  6.  Bring to a low boil stirring often
  7.  After the sauce comes to a boil turn down the heat to medium and cook until it is smooth and thickens a bit. About 10 to 15 minutes.  Add salt and pepper and stir
  8.  Layer the potatoes in a large 9″ x 13″ casserole dish, overlapping in a staggered type of style. This lets the sauce get down in between the nooks and crannies. (And if you wish, add sliced onions, mushrooms and cut up garlic to the layers!
  9.  Pour the sauce all over the top
  10.  Cover with a lid or foil
  11.  Bake at 350° for 30 minutes
  12.  Uncover and bake another 30 minutes
  13.  Sprinkle the finely ground cashews all over the to
  14. Bake another 30 minutes
  15.  Remove from over and sprinkle fresh herbs over the top
  16.  Let stand for 10 minutes. The sauce will thicken.

Here we come…. I made up a quick salad as well…. I literally just threw together some spinach, lettuce, tomatoes, cucumbers…. then I thought I’d toss some pumpkin seeds on there with some corn and cranberries and strawberries…. !  Was really good! The dressing that I created (very quickly as well) was balsamic vinegar with lemon juice, some maple syrup and brown sugar. That was yummy too!

My delicious plate!

“Happy Birthday Bernard!!  Herzliche Glueckwuensche zum Geburtstag!  Bonne Anniversaire!” Here’s to an incredible year….

… and many more!!

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