Olive/Avocado Cooking Spray
4-6 Potatoes (Yukon, Red, or Russet – I like the skin on russets better)
1 1/2 tbsp avocado/olive oil or vegan butter
1/4 cup diced onion
1 cup almond or coconut milk
1 cup mozzarella shreds
1-2 tbsp nutritional yeast
1 tsp dijon mustard
1/2 garlic powder
Sea salt and pepper to taste
Because refined carbs are my absolute WEAKNESS, I’m steadily trying inventive recipes to make eating white potatoes less bad for you, because in all fairness, potatoes are still a vegetable filled with essential fiber, potassium, and vitamin C.
For dishes like scalloped potatoes, traditionally made with gobs of heavy cream and cheeses, they tend to be heavy on the waistline. My mouth is watering just thinking about it. So, I managed to come up with a quick healthy alternative that is both delicious and satisfying.
Preheat oven to 450 and spray a sheet pan with cooking spray. Meanwhile, wash/scrub potatoes and slice thin. Reduces cooking time when you slice thinly. Arrange sliced potatoes on sheet pan and season with salt and pepper.
In medium pan, melt butter or get and add onion. Saute until translucent, then add milk, shreds, dijon mustard, nutritional yeast, and garlic powder. Bring to boil and power over potatoes. Sprinkle additional shreds and nutritional yeast.
Bake, uncovered, for 20 minutes or longer until “cheese” is bubbly and potatoes are tender. Top with fresh herbs like thyme or parsley.
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