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GARLIC SCALLOPED POTATOES

Still looking for a potato dish for your Thanksgiving table? We’ve got a wicked cheezy idea for ya!

Holidays are one of the more difficult days for plant-focused eaters. Not all families oblige. Here’s a good dish to include that will make everyone happy!

First off, let’s talk about a piece of kitchen equipment you should have if you don’t already: a mandoline. This gadget allows you to slice hard root vegetables like potatoes, carrots, beets, etc. into paper-thin slices that allow for quicker cooking and a great texture. You can get all fancy and buy a really expensive one, or you can buy them super-cheap for about 10 dollars. Be sure to use the mandoline guard or a cut glove when using it … cutting yourself on this blade is no fun, trust us!

Scale

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Slice potatoes into paper thin slices on a mandoline slicer. Take care to use the guard and mind your fingers!!
  3. Add sliced potatoes to large bowl and add cheez sauce, most of the pepper and salt (save some for the top of pans), then mix well to coat each slice.
  4. In a half-sized hotel pan, layer julienned onions on bottom then layer with the well-coated sliced potatoes. Assemble evenly throughout the pan about 1 1/2-inches thick, then pour the remainder of the sauce over the top.
  5. Finish with the sliced garlic in a nice arrangement on top, then add a sprinkle of crushed peppercorns and cover with tin foil (try to keep foil tight and make sure it doesn’t touch the top of the potatoes).
  6. Bake covered for 30 – 45 minutes or until tender. (You can tell when a skewer can go through them easily.)
  7. Uncover and roast an additional 5-10 minutes to brown the top. Remove from heat and allow to rest for 10 minutes before slicing.
  8. Dust with a bit more salt and pepper if needed before serving.