This delicious vegan, eggs-free and lactose-free European baked dinner dish of scalloped potatoes with meatless burger patties, almond milk and vegan cheese is sure to be a hit!
Special diets: Vegetarian | vegan | eggs-free | lactose-free |
️Allergens: nuts | soy | gluten |
⏱ 119 mins – easy
🍽 6 servings – 429 kcal per serving
- 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
- 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 !