Dr. Padma Garvey

The plant-based Doctor Mom 

Scalloped Potatoes

Preheat oven to 400 degrees

Soak 1/3 cup of unsalted, raw cashews in water for about 30 minutes.  If you have a nut allergy, you can omit this ingredient.

Rinse 8-10 potatoes, medium size,  leave the peel on

Cut the potatoes into slices that are 4-5 millimeters thick, about the thickness of three stacked coins.  A mandolin makes this easy to do.

In a blender, add the cashews, two tablespoons of onion powder, two tablespoon garlic powder, 1/2 teaspoon salt and pepper, 1/3 cup of nutritional yeast, and one and 1/2 cup of vegetable broth.  Puree well.

Toss the potatoes with the sauce, making sure all the slices are coated.  Arrange the potatoes in a baking dish.

Bake, uncovered, for about 30-40 minutes, until potatoes are fork tender.