Entrée
Cheesy Scalloped Potatoes
![cooktime]()
Cooking time10 min![preptime]()
Prep time10 min![servings]()
ServingsPortions 4
- 1 3/4 cup Violife Mozzarella style Shreds
- 2 tbsp Violife Creamy Original
- 6 medium potatoes, peeled and sliced thinly
- 1/2 red onion, diced
- 2 tsp salt
- 2 tbsp Plant-Based Butter
- 2 tbsp all-purpose flour
- 1 1/2 cups almond milk
- thyme for garnish
- Preheat your oven to 375°F (190° C) and grease your casserole dish.
- Arrange sliced potatoes in the casserole dish and season with salt.
- Over medium heat, melt plant-based butter in a saucepan and stir in flour slowly until it forms a paste. Pour in the almond milk gradually, stirring it constantly for 5 minutes until a thick white sauce forms. Add your diced onion, then mix in Violife Mozzarella Style Shreds and Violife Creamy Original until melted, then remove from heat. Pour the sauce over the potatoes.
- Bake until potatoes are cooked through, and the tops are lightly browned. Garnish with thyme before serving warm.
