It’s a rare-occasion, but sometimes the Internet does indeed let me down when it comes to finding recipes. That rare phenomenon happened this morning as I searched – to no-end – for a crockpot scalloped potato recipe. Basically, this is what happened. Every recipe had ingredients that I didn’t want to mess with; didn’t have; or required time I didn’t want to spend. So, alas, I invented something. We haven’t sat down to dinner yet, but I smell the potatoes cooking and I think the outcome will be favorable. I also might have scraped the leftover sauce out of the pan and ate it straight. So I kind of know it’s going to be good as long as I don’t burn it.
Here’s how it went down…
- Wash and thinly slice some red potatoes. I think I used 5 or 6 to feed our family of 6. Tough, right?
On the stovetop:
- 2c almond milk – bring it to a boil
- Add in 1/4c flour – or just accidentally dump in some random amount like I did. It’s cool. Stir till it’s smooth.
- Salt, pepper, garlic, minced dried onion and butter (like 2T of butter). Stir it up some more.
- Throw in a handful of cheese. I don’t know how much. Don’t fret. Just put a generous palmful-ish in. And if you crazy, add more and more and more and more. I love cheese.
- Spray the TAR out of your crockpot with a non-stick spray. Otherwise, you might as well just throw out your crock when you’re done.
- Layer 1: Potatoes (salt, pepper, minced dried onion and parsley them)
- Layer 2: another handful of cheese;
- Layer 3: pour on 1/3 of the sauce.