SCALLOPED POTATOES
SCALLOPED POTATOES
These potatoes are a perfect dish to serve at breakfast or lunch! We love pairing these with vegan meatballs or our homemade turkey meatballs for the meat-eaters!
Ingredients:
- 6 Lg. Potatoes ( peeled and washed)
- ½ tsp Salt
- ½ tsp Pepper
- ½ tsp Smoked paprika
- 3 Tbs Dairy free butter
- ¼ Cup Flour ( Gluten free if applicable)
- 2 Cups water
- ¼ Cup breadcrumbs ( Gluten free if applicable)
- ¼ Cup dairy free cheese of choice ( Go veggie shredded mozzarella, cheddar, or gouda. Regular cheese will work too)
- 1 TBS parsley
Directions:
- Preheat oven to 375 degrees.
- Wash potatoes and cut into large cubes
- Boil them in boiling water for 10 minutes.
- Add pre-cooked diced potatoes into a casserole pan.
- Melt 3 TBS butter in pan with salt, pepper and ¼ cup of flour stirring constantly with a wire whisk until a paste is formed.
- Slowly add 2 cups of warm water and continuously whisk until thickened.
- Pour over potatoes.
- Sprinkle with cheese, parsley and breadcrumbs.
- Bake for 30 minutes or until bubbling.
Notes: The best investment we made in the kitchen, was a double boiler. We feel that it is quick and easy leaving no mess. It serves as a colander while waiting for water to boil. When food is done its already drained when lifted out of the pot of water. A double boiler makes perfect rice every time too. So light and fluffy.
As always, stay well,
Diane & Stevie
