Nutrition
Calories: 486kcal | Carbohydrates: 55.2g | Protein: 33.2g | Fat: 11.1g | Fiber: 12.5g
These scalloped potatoes taste like junk food, in the best possible way! These would be perfect for a potluck, holiday gathering or just a random dinner! They are surprisingly 30% protein and 12.5 grams of fiber per serving!
Servings
Ingredients
- 1 1/2 High Protein Vegan Bacon Bits don't cook these as dry as you normally would for a salad because the cook again in the oven
- 2 High Protein Condensed Mushroom Soup Recipe
- 5 Russet Potatoes, medium-large thinly sliced, I use a Mandolin
- 1 cup Vegan Shredded Cheddar I use Violife
- 1/2 cup Vegan Parmesan I use Follow Your Heart
- 1 cup Soy Milk, unsweetened (this is additional to what is used in the soup recipe)
Instructions
- Pre-heat oven to 350 F (177 C).
- Make 2 x the High Protein Condensed Mushroom Soup Recipe. Add an additional 1 cup of Soy Milk to to soup recipe so that it's thinner for pouring on top of the potatoes.
- Make 1 1/2 x the High Protein "Bacon" Bits Recipe. Don't cook these as dry as you normally would for a salad because the cook again in the oven.
- Peel and thinly slice the potatoes. I use a mandolin.
- In a casserole dish, cover the bottom with a layer of the mushroom soup.
- Start lining the outside walls of the casserole dish with the potatoes (stood up), then go around the inside edge of those potatoes adding more until the edges meet in the middle of the dish and all the potatoes are standing up and evenly spaced. You may need to add additional soup during this process to ensure there is some liquid between each of the potatoes.
- Pour the remaining soup over top and try to get it to go into the crevices between potatoes.
- Sprinkle on the shredded cheddar and Parmesan.
- Add the bacon bits on top.
- Cook for 45 - 50 minutes until fork-tender.
Equipment
This section may contain affiliate links
Notes
Track this on My Fitness Pal searching:
PDV High Protein Bacon Scalloped Potatoes
Did you make this recipe?Mention @proteindeficient.vegan