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Easy Scallop Potatoes

Updated: Apr 5

As spring is in the air, so too is Easter's and Passover. I love the way both are filled with family, friends and food! I'll be sharing a traditional scalloped potato dish this week, and next week an apple dish that is often found at the Passover table.

Prepare this dish the day before serving to make it become a resistant starch.

It begins with making a sauce that is creamy and packed with protein, and includes no dairy whatsoever.


1 1/2 c raw cashews soaked in water overnight or for 5 minutes in hot water

2 c veggie broth

2 c muun chi CoCoFir

1/2 c nutritional yeast

Himalayan pink salt to taste, ground pepper

Potato layers

4 pounds of Yukon gold or Russet potatoes, sliced thin, skin on

1 T muun chi vegan butter

1 large onion that is thinly sliced

5 garlic cloves crushed

2 sprigs of thyme

Prepare your sauce in a blender. Blend til smooth. Set aside

Next melt muun chi butter and place the onions, garlic and thyme in to simmer for about 3 min. You will smell the deliciousness. Then add your potatoes to coat in the goodness.

Place some of the sauce in a 13 x 9 inch dish just so it lightly coats the bottom. Layer one layer of the potatoes on the thin layer of sauce. Then put 1/2 the remaining sauce over the potatoes, then the next layer of potatoes, Finally top the sauce on top. Sprinkle chopped chives or thyme on top.

Bake for 45 min at 400 degrees. The next day warm the potatoes at 400 degrees for 15 minutes and its ready to serve with your Easter or Passover feast. Enjoy!

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