Sweet & Spicy Scalloped Potatoes

Serves: 6 servings

Prep time: 30 minutes

Cook time: 40 minutes

Total time: 1 hr. 10 mins

Ingredients:

• 3 lbs. mixture of sweet and regular potatoes, peeled and thinly sliced
• 3 Tbsp unsalted butter  
• 2 cloves garlic, minced
• 1 1/2 Tbsp all-purpose flour 
• 1 1/2 cup unsweetened soy or cashew milk  
• 1 container of Good Foods Queso dip 
• 1/2 container of Good Goods Buffalo dip
• 1/2 cup vegetable broth 
• 1 tsp sea salt  
• ¼ tsp ground black pepper  
• ½ tsp cinnamon  
• ¼ tsp nutmeg  
• ½ tsp fresh rosemary, finely chopped 

Directions:

1. Cut your potatoes thinly and evenly using a knife or mandolin slicer. 
2. Make the cheesy mixture: In a pan on low to medium heat, sauté vegan butter and garlic before adding in flour. Afterward, toss in 1 container of queso dip and 1/2 container buffalo dip, unsweetened soy milk, cinnamon, ground nutmeg and rosemary. Leave to a soft boil and let it cool. 
3. Layer the thinly sliced rounds of potatoes in a pan. Add in your creamy cheesy mixture and cover with foil.
4. Bake the casserole at 400F for 30 minutes. To get that golden-brown top, take off the foil after the first bake and broil for an additional 5 minutes.
5. Top it off with chopped fresh rosemary and then serve. 

Assembly:

1.