Aussie Farmers Direct Challenge

I feel like I’m racing against time trying to use up the veggies from last week before they die a mouldy death and also get to this weeks veggies whilst they are still crispy and fresh.

I used this fabulous Scalloped Potato recipe to make Dairy Free Scalloped Potatoes in the Slow Cooker / Crock Pot

Ingredients:

• 3 tablespoons Nuttelex
• 1/4 cup all-purpose flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 1/2 cups soy milk
• 1/2 Onion sliced finely
• 1 to 1 1/2 cups cheese grated*
• 5 medium potatoes, thinly sliced

Preparation:

Turn potatoes into a buttered slow cooker, layer the sliced onion about halfway through. Combine butter, flour, salt and pepper together in saucepan over medium low heat. Whisk in milk gradually until no lumps remain. Heat and stir until bubbly and thickened. Stir in cheese to melt. Put sliced potatoes in crockpot; pour cheese sauce over. Cover and cook on low 5 to 7 hours.

Serves 4.

I needed the full 7 hour cooking time so these were not ready for my girls dinner but were for hubbys and mine.

No picture as it was white potato, in white sauce on a white plate and did not photograph well at night with a flash.

* we are lucky that Heidi can tolerate cheese, the process that turns it from milk to cheese seems to remove whatever dairy thing she is intolerant of.  If I was to make this for my dairy allergic relatives I’d use a grated soy cheese.

The Verdict – This was yummy, I had extra white sauce left over that I used on my corned beef sandwiches, I think that was yummier even.