Scalloped Potatoes

Name: Scalloped Potatoes
Cook time: 5 h
Total time: 5 h
Ingredients: 1 small onion, minced; 2 teaspoons vegan butter or olive oil; 2 teaspoons vegan butter or olive oil; ½ cup shredded vegan mozzarella cheese (such as Daiya), optional; 2 pounds russet potatoes, peeled and cut into ⅛-inch-thick slices; ½ cup shredded vegan mozzarella cheese (such as Daiya), optional; Salt and freshly ground black pepper; 1 cup vegetable broth, or as needed; 1 teaspoon Dijon mustard; Salt and freshly ground black pepper; 2 tablespoons cornstarch or potato starch; 1 cup plain unsweetened nondairy milk; 1 cup vegan cream cheese, purchased or homemade; 2 tablespoons cornstarch or potato starch; 3 garlic cloves, minced; ½ teaspoon dried thyme

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
5 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

As Melissa Chapman said after testing these potatoes, they’re obviously not a diet food. What they are is delicious, rich, and creamy—so good, in fact, that Melissa’s family couldn’t stop raving about them. For soy-free, use a soy-free vegan cream cheese, nondairy milk, and vegan cheese.

Ingredients

2 teaspoons vegan butter or olive oil
1 small onion, minced
3 garlic cl

Side dish
Gluten-free
Vegan

Method

For the best flavor, melt the butter in a small skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and thyme and cook for 1 minute longer. Alternatively, omit the butter and sauté these ingredients in a few tablespoons of water or combine them in a microwave-safe bowl with a little water, cover, and microwave for 2 minu