Scalloped potatoes with beyond burger

INGREDIENTS

• 3 Ibs potatoes
• 16 oz meatless burgers patties
• 2 tbsp plant-based butter
• 2 tbsp all-purpose flour
• 2 cups almond milk
• 1 pinch salt
• 1 pinch black pepper
• ½ tsp thyme leaves
• ½ tsp yellow mustard
• 1½ cups vegan cheese
• ¼ bunch chives

TOOLS

• 1 peeler
• 1 mandolin
• 1 bowl
• 1 knife
• 1 skillet
• 1 wooden spoon
• 1 whisk
• 1 blender
• 1 oven
• 1 foil
• 1 baking dish
• 1 plate

Peel the potatoes with a peeler.

Slice the peeled potatoes with a mandolin.

Pour 5 cups of water into a bowl and add the potato slices to soak.

Thinly chop the chives.

Heat the meatless burger patties in a skillet for 3 minutes.

Crumble the meatless burger patties with a wooden spoon.

Cook the crumbled burger patties for 8 minutes, stirring occasionally with a wooden spoon.

Transfer the cooked crumbled burger patties to a plate.

Put the plant-based butter and all-purpose flour in the skillet and whisk for 2 minutes. Then add the almond milk and whisk for another 5 minutes. Remove from the heat to get a creamy sauce.

Put the creamy sauce, vegan cheese, yellow mustard, thyme leaves, salt, and black pepper in a blender. Blend for 2 minutes to get a cheese sauce.

Preheat the oven to 350°F for 15 minutes.

Place one-third of the soaked potato slices in a baking dish in a single, even layer. Then place one-third of the cheese sauce and one-third of the cooked crumbled burger patties on top. Repeat this process twice, then cover with foil and place in a hot oven. Bake for 75 minutes, then remove the foil and bake for another 15 minutes, until the potatoes are tender when pierced with a knife. Turn off the heat and remove from the oven. Sprinkle with chopped chives.

It’s ready to be served !