Vegan Scalloped Potatoes

  

At holiday feasts, when family and friends gather to share traditional, comforting dishes, scalloped potatoes often appear on dining tables decked up with leaves and mismatched additional chairs.

Thinly sliced potato coins are nestled firmly together and covered in silky cream sauce in this hearty, delicious one-dish casserole. The potato slices gradually simmer in the cream until soft, while the white sauce that stays on top of the potatoes is bronzed by the heat of the oven.

Scalloped potatoes are a simple, farmhouse-rustic side dish that can stand up to the sumptuous entrees at the heart of holiday menus.

 

2 lbs. organic Yukon gold potatoes

1 small yellow or white onion

1 tsp. salt

½ tsp. black pepper

1 jar No Dairy Alfredo Sauce

Avocado Oil Spray

 

Prepare the oven to 350 degrees Fahrenheit.

If desired, peel the potatoes beforehand.

Peel and cut an onion into half-moon shapes.

In a large mixing basin, combine the potatoes and onions. Season with salt and pepper and drizzle with No Dairy Alfredo Sauce. To blend, stir everything together. In a large mixing basin, combine the potatoes and onions. Season with salt and pepper and drizzle with No Dairy Alfredo Sauce. To blend, stir everything together.

Use avocado oil spray to coat a casserole dish. In the dish, arrange the sauced potatoes and onions in three horizontal rows.

Pour the remaining jar of sauce over the potatoes.

1 hour and 30 minutes in the oven, or until potatoes are soft.

Preheat the oven to broil and set the casserole dish under the broiler for two to three minutes or until the top is gently browned.