You’ll Thank Me for This… Scalloped Potatoes

There’s something about cooking that is so cathartic. When I am having a rough day, I look forward to coming home and standing in front of my stove, stirring and frisking, chopping and sautéing. An hour in front of the burners and I feel like everything bad is alright. And now that I am mostly vegan and have so many food sensitivities it’s even more healing to be sure that what I am putting in my body is good for me and made just for me. I don’t have to worry about that first bite. I don’t have to wonder if I’ll need an allergy med after I put my fork down. I can just eat.

That’s a good feeling.

mandolin joy

But lately, there’s been so many times where I get annoyed while I’m cooking. I have a taste for something I can’t have. The other day I craved meatloaf and gravy. The day before that I wanted a good Greek pizza with extra cheese. And before that cheesy garlic bread.

It can be difficult to not eat what I want when I want it. This has been the year of indulgence. When I want something, I let myself have it. (within reason because I still have a budget and responsibilities.) I’ve been drinking champagne. And having fancy dinners by myself. It’s been wonderful. Until I have to tell myself ‘no’.

I hate the word ‘no’.

This morning I wanted scalloped potatoes.


I have always had a good relationship with scalloped potatoes. My mother didn’t make

superior slicing abilities…

them that often but when she did I loved every bite. Scalloped potatoes combined my favorite foods; potatoes, cheese, milk, and cream. Seriously. I used to live for anything dairy. And when you combine the trifecta that is cheese, milk, and cream… DECADENT.

Well decadent if you aren’t lactose intolerant. Then it’s painful.

Very painful.

But I woke up wanting scalloped potatoes. Desperately. And in the year of indulgence, I’m going to find a way to eat it.

So, what’s a gluten free, dairy sensitive, almost vegan girl to do?

Veganize it!

(That sounds so silly when I see it in writing. In case you were wondering, I sang that word. And pranced a little.)

superior roux moments…

The search was on. I had to find the right milk for it, the right fake butter, the right potato to milk ratio. It was a process. It was a fun and delicious process. I read so many recipes. Simple ones that didn’t quite taste the way I needed them too. Elaborate delicious ones that will never again, on God’s green earth, be replicated by these two hands. I have some requirements for my recipes. They need to be easy. They need to be quick. And they need to be low on the “annoying to put together” scale.

From all my research, I have created the most awesome scalloped potatoes recipe. And this bad boy is customizable. Because sometimes you need to get fancy with your meals. I do not. So, this basic recipe has been my very happy breakfast for five solid days.

I can’t wait to hear how much you love this too!

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