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Print this Recipe    Cheesy Potatoes

Vegan Cheesy Scalloped Potatoes

3-4 medium potatoes, peeled and sliced approx 1/4" thick
1 cup fresh or frozen broccoli

2-3 scallions, minced
1 tbsp soy margarine
1-2 tbsp flour
1 tsp garlic powder
dash nutmeg
1 1/3 cup soy milk or milk
1/2 scant cup nutritional yeast or cheddar cheese
salt, optional

Heat oven to 375F. Alternately layer potatoes and broccoli in a
greased casserole dish.

Melt margrine with onions. Add flour and stir for a minutes. Add
soy milk, whisking until combined. Add other ingredients and stir
for another 2 minutes or just until it begins to thicken.

Pour over potatoes and adjust the liquid level with water until it
comes up to the top of the potatoes. Cover and bake for about an
hour or until potatoes are soft.

Let sit for 15 minutes to thicken and absorb the liquid, then serve.

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