Scalloped Potatoes
By Tiffany Hobson
Growing up, I never like scalloped potatoes. This recipe came about from a bet that there was no way I could replicate it, especially because I never ate it as a kid. I made this a few times before being happy with the end result. I really like this without onions, but when I made it for Mary with onions she loved it. This is why I have listed onions as an optional item. As for the bet with my friend, I won.
Serves: 6
Prep Time: 25 min
Cook Time: 60 min
Ingredients
Directions
1 Preheat oven to 350 degrees. Clean potatoes and cut them into length-wise quarters. Slice thinly by hand, or use a food processor to allow technology to do the work for you. Cover the 8 cups of sliced potatoes with cold water and set aside.
2 Prepare the Absolutely Amazing No Queso Sauce (recipe in Dressings & Sauces). As the sauce is blending, place the non-dairy milk and cayenne pepper into a saucepan and cook over low heat, stirring the contents together with a whisk. Add the Absolutely Amazing No Queso Sauce to the saucepan and whisk together well. Cook and continually stir the sauce with a whisk for 5 minutes.
3 Drain the potatoes in a colander. Place a little bit of the sauce in a glass Pyrex baking dish and, using a rubber spatula, spread throughout the bottom. Place 4 cups of the sliced potatoes evenly into the pan. If using onions, spread half of the onions on top of the potatoes. Pour 2 cups of the sauce over the potatoes (and onions) and use a rubber spatula to smooth the sauce so it covers everything. Repeat this process to add a second layer of potatoes, onions and remaining sauce. Sprinkle paprika over the top layer. Bake uncovered for 1 hour 25 minutes, or until the potatoes are done. Serve with fresh ground black pepper and salt to taste, if desired.
