Vegan Scalloped Potatoes (For a Large Toaster Oven)

Submitted by Chef Joey Z.

"I don't eat dairy but I love scallop potatoes so thought I'd put something together for myself and DH."

 

• Ready In: 1hr 50mins
• Ingredients: 6
• Serves: 9

ingredients

• 3 -4 yukon gold potatoes (I used 3 1/2 medium large)
• 1 (12 ounce) package mozzarella cheese (I used Kaas soy)
• 1 1⁄2 cups hot coconut milk (use the unsweetened)
• 1 large sweet onion (chopped medium)
• 2 tablespoons flour (I used spelt)
• salt and pepper

directions

1. Preheat your toaster oven to 350'F.
2. Put the coconut milk in a saucepan. It needs to be hot when you pour it over the potatoes.
3. Shred the cheese and slice the potatoes and chop the onion. I used my mandolin to slice the cheese and potatoes but cut the onion up with a knife.
4. Layer the potatoes, then onion, the flour then cheese. Repeat this until you use up all the ingredients. End with the cheese.
5. Sprinkle with the salt and pepper.
6. Pour the hot milk over the whole thing.
7. Put on the middle rack of the oven.
8. Cook for 1 1/2 hours. After about 60 minutes, if the potatoes getting too brown on top lower the oven shelf. You can always cover it with tin foil as well.
9. Bon Appetit!