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Scalloped Potatoes

- 3 potatoes, peeled and sliced
- 1 onion, thinly sliced
- 2 tbsp (30 ml) margarine

- 2 tbsp (30 ml) flour
- 1/2 tsp (3 ml) salt
- 1/4 tsp (2 ml) pepper

- 1/4 tsp (2 ml) dried thyme
- 1 1/4 cups (300 ml) Cashew "Milk"

Cook the potatoes in salted water for approx. 2 minutes. Drain and set aside.

To make the white sauce, melt the margarine in a sauce pan over medium heat, stir in the flour, salt, pepper and thyme. Cook for about a minute and then add the cashew milk. Continue cooking and stirring until the sauce thickens. (Note: cashew milk thickens more quickly than cows' milk.)

Prepare a baking dish (approximately 8 inch (20 cm) square) with vegetable spray. Place a layer of potato slices in the bottom, add a layer of onion slices, about one quarter of the sauce, repeat, and top with one more layer of potatoes and the remaining sauce.

Cover and bake in a 350F (180C) oven for about 30 minutes. Uncover and bake for another 30 minutes or until the potatoes are tender. You can turn on the broiler for just a couple of minutes at the end to brown the top.

Serves 2.