The other day I needed something for breakfast, and as my luck would have it Ms. Kittee herself was waking up and logging on. So I asked the expert who told me these three magical words: nooch, oil and Potatoes.
Scalloped potatoes it was!
Now, unfortunately there aren't any real measurements here just simple steps.
Slice your potatoes as thinly as possible and pre-heat your oven to 350.
Combine nooch and oil in a measuring glass. I had a cup or so of nooch the first time, but the flakes deflate when they get wet, so you might have to play with it a bit.
I used a fork to whisk the nooch and olive oil together with salt and pepper. I also added a bit of soymilk for creaminess. You'll know when you get the right consistency because it will be thick, creamy and saucy.
Toss your potatoes slices into a casserole dish and cover in sauce. If you need more sauce, repeat step two until adequate sauce coverage is achieved.
Cover in tinfoil or lid if you have one. Bake in the oven for 30 minutes covered (until potatoes are soft and sauce is bubbly). Then increase to 400, remove lid and cook for 15 minutes of until edge brown.
Optional: I added some vegan cheese to the mix, but it's totally not needed!
I do recommend you serve these hot! I find the next day the sauce tends to really dry out and they are more like nooch crusted potatoes.
For a more complete meal serve with some baked tofu and greens. Yum!