(VG) Fully Loaded Scalloped Potatoes What you'll need... •Vegan butter •Vegan bacon cubed (I used @lightlifefoods "Smart Bacon") •1/2 sliced onion •2 cloves minced garlic •3 tbsp flour •1 c vegetable broth (add more if needed) •2 c vegan heavy cream •3 tbsp nutritional yeast •2 tsp fresh chopped parsley •1/2 tsp rosemary, 1/2 tsp thyme •2-3 sprigs chopped chives •Salt & pepper to taste •Vegan cheddar cheese •1 2lb bag Yukon gold potatoes thinly sliced -Preheat oven to 350'F. Lightly grease a 9x9 casserole dish with butter and set aside. Add butter to a large non-stick skillet on medium heat. Once melted, add cubed chopped vegan bacon. Fry on all sides, stirring frequently until crispy. Add thinly sliced onions and sautee together. Once the onions are slightly translucent, add in minced garlic. Stir together and sautee an additional minute. Sprinkle flour over mixture and gently whisk together to form a roux. Cook for 2 minutes. Slowly add in vegetable broth whisking constantly. Bring roux to a simmer, then add in heavy cream. If sauce is too thick, add additional vegetable broth at this point. Add in parsley - salt and pepper. Mix well and add in about 1/4 - 1/3 c of cheese. Mix well until cheese melts. Taste and adjust seasonings if needed at this step. Remove from heat. - Layer half the potatoes in your casserole dish followed by your sauce, followed by more cheese, then repeat this step. Cover baking dish with foil and bake for 1 hour. Remove foil and bake an additional 30 minutes or until potatoes are easily pierced with a fork. Remove from oven and let cool 10 minutes before serving. Top with fresh parsley and chives. Enjoy! #scallopedpotatoes #potatoes #potatorecipes #cheesypotatoes #augratin #holidayrecipes #cozy #comfortfood #veganholiday #veganbacon #cookingreels #explore
