Scalloped Potatoes


  • 1 large onion, slivered
  • 8 c. sliced raw potatoes
  • 1 (5 oz.) package Lightlife smart (veggie) bacon
  • salt to taste


  • 2 c. unsweetened original Silk almond milk
  • 2 c. original Silk creamer
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 1/2 tsp. salt
  • 2 Tbsp. cornstarch
  • 1/4 c. cold almond milk


  • seasoned bread crumbs
  • soy margarine


  1. Sauté onions in an oil-sprayed skillet until onions are clear. Remove onions from pan and sauté veggie bacon.
  2. Mix cornstarch and 1/4 cup almond milk. Place 2 cups almond milk into a saucepan and add cornstarch mixture, Silk creamer, onion powder, garlic powder and salt. Heat until it reaches a simmer.
  3. Place a layer of potatoes into a 9 x 13 inch baking pan. Sprinkle with veggie bacon and onions. Repeat layers.
  4. Combine bread crumbs and soy margarine and mix until crumbly.
  5. Pour sauce over potatoes, top with breadcrumbs and bake at 375 degrees for 1 hour.
Browse Cook(s): Micheff Sisters
Browse Theme(s): Vegetables Sides Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.