Scalloped Potatoes

Soft and creamy potatoes! Vegan & Oil Free!



7-8 Russet Potatoes sliced thin – slightly thicker than a coin (about 7 cups sliced)

1 clove garlic Crushed or Diced

4 TBSP Nutritional Yeast

1 Yellow Onion sliced finely

1 TSP Salt

1 TSP Pepper

3 Cups Almond or Soy Milk

2 TBSP Parsley Flakes (Fresh or Dried)


Preheat Oven to 350 °F.

Bring the Milk, Garlic, 2 TBSP Nutritional Yeast, Pepper & Salt to boil. Peal and slice the Potatoes – about the width of a coin. Thinly slice the onions. In a 9×13 baking dish layer potatoes and onions. Pour the milk mixture over the top. Finish off with 2 TBSP of Nutritional Yeast & Parsley. Cover with tinfoil. Bake 1 Hour 20 Minutes

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