PP Scalloped Potatoes

Chef: Chuck Underwood, Brand New Vegan

Makes: 4 Servings

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

INGREDIENTS

• 4 medium potatoes (Yukon gold or russet)

Sauce

• 1 – 15 oz can Cannellini beans

• 1 c unsweetened almond milk

• ¼ c nutritional yeast

• 3 cloves garlic

• 1 Chipotle pepper

• 1 t Adobe sauce

• ¼ t cumin

• ¼ t salt

• ¼ t pepper

• 1-7 oz can green chilis, chopped

Garnish

• Smoked Paprika

• 2-3 green onions, chopped

DIRECTIONS

1. Cook potatoes – but leave firm enough to slice into 1/4” rounds. They will continue cooking in the oven.

2. Sauce - While potatoes are cooking, drain beans and add directly to your blender.

3. Add almond milk, nutritional yeast, garlic, chipotle pepper, adobo sauce, cumin, salt, and pepper. Blend until smooth.

4. Pour sauce into a medium-sized saucepan and add chopped chiles and onions.

5. Simmer, stirring occasionally, until slightly thickened.

6. Line an 8” casserole dish with a small amount of sauce (enough to cover). Then add a single layer of sliced potatoes. Repeat with more sauce, add another layer of potatoes, etc. Finish with the remaining sauce on top.

7. Garnish with smoked paprika and cover with lid or foil.

8. Bake in a 400 degree oven for 15 min. Uncover dish, and continue baking for an additional 15 min.

TIPS

1. If you rinse your beans too, you may need to add more salt later so be sure and taste as you go.

2. If the foil touches the food, you can use parchment paper to separate if you wish.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood on Facebook, Twitter, Pinterest, YouTube & Instagram.