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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.
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