Dairy free, Egg free, Scalloped potatoes (vegan option)

These scalloped potatoes are so good. I have no worries serving them up to dairy eater. In fact I'd go as far as to say you couldn't even tell weren't made with dairy. And for the vegans out there just admit the bacon, simple.

What you'll need.

2kg Desiree Potatoes
6 Spring onions, thinly sliced
6 slices Bacon, cubed (optional)
1 tub Tofutti better than sour cream
1/2 tsp Crushed Garlic
1 pinch Salt & Pepper

Preheat oven to 180˚C.
Peel potatoes and slice thinly keeping all potato slices a similar thickness.
Slice spring onions.
Cut bacon into 1 cm cubes.
Add salt, pepper, and garlic to "sour cream" whisk with a fork to combine.
Arrange a layer of potatoes over the base of a large ovenproof dish. Top with spring onions, and bacon. Drizzle with a little cream mixture. Repeat layers until all ingredients have been used.

Bake for around 2 hours, or until potatoes are just tender. If the top is not brown and crunchy by this stage, turn the oven up and bake until top is browned.

That's it, super easy, and so good!