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Scalloped potatoes vegan no oil

Scalloped Potatoes in Cheeze Sauce

scalloped potatoes

This is pretty tasty. Feel free to add more things to it but I always try to provide a least the basics to get you started.


5 Medium Potatoes (enough to fill a casserole dish), sliced. I use Mandoline slicer and yellow-fleshed potatoes.
1 medium onion, diced
1 cup spinach
Cheeze Sauce

Preheat oven to 375F. Slice potatoes with mandoline slicer. I slice them thicker than when I make potato chips, about 1/4″. Put layer of about 1/3 of sliced potatoes on bottom of casserole dish. Add 1/2 the onions and 1/3 the spinach. Pour half the cheeze sauce on. Put another 1/3 layer of potatoes down with 1/2 the onions, 1/2 the spinach and 1/3 the sauce. Put the final 1/3 layer of potatoes on top and pour rest of cheeze mixture on top to cover the potatoes. Cover (I use glass top) and bake for 1 hour. Take cover off and bake for another 15 minutes or until the top gets nice and crispy. Add salt and pepper to taste on your plate if desired.