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Scalloped Potatoes
Scalloped Potatoes
(use 3 qt. casserole)
8 cups sliced potatoes
Make white sauce – blend in blender:
½ cup rinsed raw cashews
¼ cup cornstarch
2 tsp. salt
2 tsp. onion powder
1 tsp. garlic powder
2 TBS. nutritional yeast
½ cup water

When blended creamy – pour into blender 4 cups additional water and blend till smooth.
Pour over raw potatoes and bake (covered) at 300 for 2 ½ hours.  or 375 for 1 ½ hours.  OR if you really want to be quick:  par boil the potatoes, cook the white sauce till thick, pour it over the potatoes (lifting the slices so it is evenly distributed) and bake at 400 for 30 minutes.