Holiday Dinner - Featuring: Scalloped Potato Recipe

Cozy socks, warm clothes, snuggles, hugs, family, loved ones, cheerful people, a giving spirit, these are a few things I love this time of year. I hope you all had a Merry Christmas, are enjoying your holidays and were able to spend time or catch up with family and loved ones. We caught up with our families and it was such a nice heart warming treat. We enjoyed a relaxed day with lots of good food. A homemade baguette, a hearty lentil loaf infused with gravy vegetables with a crust made of rice....

...scalloped potatoes with a vegan cheesy topping

and a Inca quinoa salad.

I surprised my husband with our vegan feast. It was so much fun to have a variety of delicious plant-based foods gracing our plates and a home filled with love.

It's hard to believe this year is already coming to a swift end, the countdown is on and 2016 is inching closer and closer. The world in many places is in turmoil yet has pockets of peace. May the peace and love arise as we go into this next year, unknowing what will come. I do know one thing, sharing home-cooking with your loved ones is a simple way to show your love and bring people together happily no matter what's going on. It's kind of magical that way. 

Holiday Dinner 

• Holiday Baguette 
• Lentil Loaf
• Inca Quinoa Salad 
• Scalloped Potatoes 
• Cookies for dessert!

Notes: 

• Holiday Baguette is the June's Baguette recipe - pg 157 in The Artistic Vegan Cookbook - PDF or Book)
• The Lentil Loaf recipe is free in eBook when you subscribe or ask for one at [email protected]
• I used the Inca Quinoa Salad recipe, modified slightly, from the World Fusion Cookbook, my favorite! Any salad will work.
• Scalloped Potato recipe is below! 
• Cookie recipe is coming soon!

These potatoes are so hard to resist you may find yourself asking for another spoonful. Creamy, "cheesy" and so wonderful they nearly melt in your mouth.  

Scalloped Potatoes 

• 2 Tbps. Olive Oil (Sub Vegetable broth or water for oil-free)
• 1 1/2 Cloves Garlic - Minced
• 2 Tbsp. Harina de Maiz - Corn Flour 
• 1 tsp. Freshly Minced Thyme
• 1/2 tsp. Sea Salt
• 1/4 tsp Pepper
• 1 1/4 Cup Cashew Milk or non-dairy
• 3 Yukon Gold Potatoes - Peeled and Sliced Thin
• 1 Small Onion - Diced 
• Opt: 1/2 - 3/4 cup Dairy Free Cheese (I used the Mozzarella Cheese recipe in my book; you could use this one too)

Peaceful Preparation:

1. In a saucepan add the olive oil, saute the garlic for 1 minute. Add the corn flour, thyme, sea salt and pepper, whisk for 1 minute.
2. Gradually whisk in the cashew milk. Whisk constantly until boiling and thickened, about 8 minutes.
3. Preheat the oven to 350 degrees F. 
4. Peel and very thinly slice the potatoes. Layer in a cast iron skillet, casserole dish or pan. I used a cast iron skillet, well greased. Spread 1/3 of the potatoes in a layer and top with 1/2 of the diced onion. Repeat with 1/3 of the potatoes and another layer of diced onion. Add the final layer of potatoes. Cover with the sauce, using the back a knife to spread the sauce between the layers. Opt to top with dairy free cheese (suggested) stir to mix in slightly. 
5. Cover and bake for 1 hour, uncover and bake for an additional 30 minutes.
   

 
Happy Holidays with love from my heart and kitchen to 
yours!
​
Christa



 Adapted from the great recipe at Canadian Living.