Scalloped Potatoes with an Italian Twist

Needed for this Recipe:

• Sunshine Coast Olive Oil Co. Tuscan Herb Infused Olive Oil

• Sunshine Coast Olive Oil Co. Vegan ‘Butter’ Olive Oil (100% Dairy free)



• 4 med sized potatoes cut into thin slices

• 1½ cups milk

• ½ cup water

• ¼ cup flour

• 1 small onion

• 2 teaspoons Sunshine Coast Olive Oil Co. Tuscan Herb Olive Oil

• 1 tablespoon Sunshine Coast Olive Oil Co. Butter Oil

• good pinch salt (almost ¼ teaspoon)

• ¼ cup grated cheese



In small saucepan, put butter oil and onions on medium heat and cook for 3 minutes until onions are translucent.

Take onions off heat and sprinkle flour over onion mixture, mix thoroughly, then add water and milk. Stir and put back on heat, stirring constantly until thickened.

In a casserole dish, pour in Tuscan herb oil then, in layers, add some of the milk mixture, then some potatoes, repeat until all ingredients are layered in casserole pan. Top with grated cheese

Bake at 350 for 1 hr. 20 min