Dairy Free Scalloped Potatoes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 104.0
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 342.2 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.3 g
- Protein: 4.0 g
View full nutritional breakdown of Dairy Free Scalloped Potatoes calories by ingredient
Introduction
Scalloped Potatoes made w/rice milk and veggies shreds cheese. This is not a typical heavy scalloped potato dish. Scalloped Potatoes made w/rice milk and veggies shreds cheese. This is not a typical heavy scalloped potato dish.Number of Servings: 12
Ingredients
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2 lbs potatoes (about 6 small)
1/4 diced onion
1.5 cups sliced mushrooms
1 cup rice milk
3/4 cup veggies shreds mozzarella flavor
1 cup vegetable broth (needs 1 cube vegetable bouillon)
1 tsp black pepper
1 tbsp Italian seasoning
1 tbsp garlic
1/2 tbsp paprika
Directions
**makes twelve 1/2 cup servings**
-Wash and peel the potatoes.
-Using a slicer over your casserole dish, cut the potatoes into thin chips.
-Mix in full amounts of Italian seasoning, garlic, pepper, paprika, onions, mushrooms, and 1/2 cup of the cheese.
-Pour milk and vegetable broth over mixture. Sitr well.
-Bake at 375 for 60 minutes.
-Sprinkle remaining .25 cup cheese on top of dish and bake another 15 minutes.
-If you want a thicker sauce, cover and let sit 15-20 minutes once removed from heat.
Number of Servings: 12
Recipe submitted by SparkPeople user JACWO2.
-Wash and peel the potatoes.
-Using a slicer over your casserole dish, cut the potatoes into thin chips.
-Mix in full amounts of Italian seasoning, garlic, pepper, paprika, onions, mushrooms, and 1/2 cup of the cheese.
-Pour milk and vegetable broth over mixture. Sitr well.
-Bake at 375 for 60 minutes.
-Sprinkle remaining .25 cup cheese on top of dish and bake another 15 minutes.
-If you want a thicker sauce, cover and let sit 15-20 minutes once removed from heat.
Number of Servings: 12
Recipe submitted by SparkPeople user JACWO2.
Member Ratings For This Recipe
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