There is nothing that compares to a warm potato dish for comfort on a cool autumn day. These creamy individual scalloped potatoes make a great side dish or even a meal in itself. Our Garlic and Fine Herbs creamy cashew cheese gives this recipe that extra decadent taste to a family classic.

Individual Vegan Scalloped Potatoes

Makes 6-8 portions depending on the size of your serving dishes

Ingredients:

• 10 medium sized potatoes, scrubbed

Sauce:

• 1 onion sliced thinly

• 3 Tbsp vegan butter

• 3 Tbsp all purpose flour

• 1 cup plant based milk of choice

• 1 package of Fauxmagerie Zengarry Garlic and Fine Herbs Cheese

• 2 Tbsp. chopped chives

• 1/2 tsp. salt

• Additional salt and pepper to taste

Directions:

Sauce:

1. Slice the onion thinly using a mandoline.

2. Add the vegan butter to a heavy bottomed saucepan over medium high heat. Add the onions and sauté for about 5 minutes until soft.

3. Add the flour and mix well to coat the onions. Stir in the milk gradually, mixing to prevent clumping.

4. Cook for another 3-5 minutes until it starts to thicken.

5. Add in the Fauxmagerie Zengarry Garlic and Fine Herbs Cheese and mix well until you have a thick sauce. If necessary thin it with a bit more plant-based milk or vegetable broth.

6. Add the chives and season with salt and pepper to taste.

Potatoes:

1. Preheat the oven to 375 C.

2. Slice potatoes very thinly using a mandoline. Lazy cook hack: I used thin skinned white potatoes and left the skins on. Set aside.

3. Grease 6 - 8 ramekins or small oven-safe dishes with vegan butter.

4. Layer potatoes and sauce repeatedly until the containers are full, but not overflowing.

5. Place the filled ramekins on a cookie sheet and bake in the preheated oven for 35-40 minutes. You'll know they're ready when a toothpick inserted into the center of the potatoes enters easily.

6. Remove the potatoes from the oven and top with additional chopped chives and freshly ground pepper.