Scalloped Potatoes

My mom always served scalloped potatoes with meatloaf when I was growing up so my taste buds have come to expect that combination.  Unfortunately, her recipe is full of dairy.  So here is my adaptation.  And for those of you who have cheese-loving spouses I've included specs for making their servings into Loaded Scalloped Potatoes.

Scalloped Potatoes

Meatloaf and Scalloped Potatoes, as nature intended

Ingredients:

4 yellow potatoes (they are naturally more tender and have a richer flavor, and I just plain like them best!)
1/4 cup thinly sliced sweet or yellow onion
1/2 tsp salt
3/4 cup unsweetened original almond milk
1/2 Tbsp flour
10 saltines or 2 salted matzohs, crushed
1 Tbsp non-dairy margarine

Directions:

Preheat oven to 350.  Peel and slice your potatoes.  Thin slices are best (I use my awesome Pampered Chef Mandolin Slicer) because they cook faster.  Dump into a medium-sized baking dish and mix with onions.  Sprinkle with salt.  Combine almond milk and flour (the flour helps thicken the sauce) and pour into baking dish; it should come about halfway up the potatoes.  Scatter dots of the margarine on the top surface of the potatoes.  Top with crushed crackers and distribute evenly.  Cook 45 minutes to an hour, or until potatoes are soft when poked with a fork.

Loaded Scalloped Potatoes

Your cheese-loving spouse or significant other can fancy up his or her spuds with a piece of cooked and crumbled bacon, a Tbsp of sour cream, and a sprinkle of cheese.