You read that right. I’ll start out apologising, because if yours tastes as good as when I made it, you’ll most likely eat way more of this dish then you should because it is so damn good. One of my favourite meals when I was a child was baked ham and scalloped potatoes. Since I’ve never really liked eating meat, it was obvious this was my favourite meal because of the creamy, cheesy potatoes. This dish became a challenge for me to veganize and with the help of a local vegan cheese, I nailed it. I made tofu skewers for the “side dish” as for me, these potatoes were the main course!!! And yeah, I had two servings 😉 I added the photos with the skewers to show that from above, these don’t look like traditional scalloped potatoes, they almost resemble a baked chicken 😦 But they definitely taste like potatoes and are filled with rich, creamy, cheezy goodness!

Prep Time: 15 min Cook Time: 40 min Total Time: 55 min

Servings: 4

Ingredients:

• 5 or 6 yellow potatoes, peeled and sliced thinly
• 1 can full-fat coconut milk
• 1 C onion, diced
• 1/4 C basil, diced
• 1/2 C vegan shredded cheeze (I used Earth Island Pizza shreds)
• 1/2 C vegan cheeze to melt (I used Nuts for Cheese Un-brie-lievable, 120g)
• freshly ground pepper, 4 or 5 grinds from pepper mill on top!
• salt to taste (optional, I don’t use any)
• simulated bacon bits for topping (optional)

Directions:

1. Heat oven to 400ᵒ F.
2. Place peeled potatoes in a large mixing bowl.
3. In a separate bowl, add coconut milk. Whisk away any lumps. Add onions and mix. Let stand while you melt the cheeze.
4. Melt the vegan cheeze (not the shreds) in a pot on low heat.
5. Add coconut and onion mix, basil and melted cheeze to potatoes and mix well until potatoes are coated. The vegan cheeze may not melt completely (depending on brand you use) so you may need to get in there with your hands to make sure it’s well blended throughout and doesn’t just stay in one clump!).
6. Coat a baking dish (9×9) with cooking spray or vegan butter and add potato mixture.
7. Bake covered with tin foil for 20 minutes. Remove tin foil and bake another 20 minutes or until the top is golden brown and starting to crisp up!