Salsa Scalloped Potatoes

Author: Janet Hudson Status: published Published: Aug 20,2009 license cc-by tags: Vegan, Onion, Spices, Yummy, Carrot, TofuRicotta, RussettPotatoes, 0   Share on Facebook Share on Twitter

Recipe to follow.

I almost always wash potatoes and leave the skin...these I sliced and put a layer on the bottom of an oven proof casserole, followed by the tofu-soycheeze-veggies, another potato layer- poured my salsa cream over it and topped it off with more salsa and avocados. Baked at 400 degrees 40 minutes until bubbly. Serves 8-10

4 Med Russet Potatoes, sliced

6 oz Tofu Ricotta (previous post)
4 oz Shredded Soy Mozzarella
1 Cup Shredded Carrots
3 scallions, diced
2 cloves garlic, minced
1/2 cup minced cilantro
Salt and Pepper

1 cup Soy Creamer
1/4 cup Red Salsa (Previous Post and The New Vegan)

1 cup Red Salsa
2 Small Avocados, sliced

Enjoy!

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