This dish is brought to you by my impulsively purchased OXO mandolin. I love it, even though it sliced my thumb the first time I used it.
This made short work of slicing my taters. Off they go into a sauce of blended cashews, silken tofu, milk, and garlic and other seasonings!
After baking in the oven, this dish is browned on top and full of thick, creamy, saucy goodness. We enjoyed the mild flavor of the scalloped potatoes along with some balsamic roasted green beans, red onion, orange tomato and a (brown) portabella to round things out.
This is my kind of meat and potatoes.