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Scalloped Potatoes

Scalloped Potatoes

Ingredients

  • 3 lbs. yukon gold potatoes
  • 1 yellow onion


Sauce

  • 1 1/2 cups water
  • 1/2 cup raw cashews
  • 1/2 cup WYW Nooch
  • 1 tablespoon minced garlic
  • 1 tablespoon dijon mustard
  • 2 teaspoons onion powder
  • 1/2 lemon, juiced
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • black pepper, to taste


To Serve:

  • black pepper

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Nooch (Non-Fortified Nutritional Yeast)
Nooch (Non-Fortified Nutritional Yeast)

Nooch (Non-Fortified Nutritional Yeast)

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Method

Preheat the oven to 350°F.

Using a mandolin slicer or the slicing attachment of a food processor, thinly slice the potatoes and set aside.

Slice the onion the same as the potatoes or slightly thinner, and set aside.

Add the sauce ingredients to a high-speed blender and blend until smooth.

To assemble, add a layer of potatoes to the bottom of a standard casserole dish. Next, add a layer of onions and pour over about half of the blended sauce, covering the onions and potatoes evenly. Add another potato layer and onion layer. Toss the remaining potato slices on top. Then, pour the other half of the sauce on top.

Cover with foil and bake for about 90 minutes. Then remove the foil and bake for another 10-15 minutes to brown the top.

To serve, sprinkle on some more black pepper for extra pizzazz!
Scalloped Potatoes

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