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Nacho Mama's Potatoes

  •  Cooking time 
    1 hr 15 min
  • Preparation time 
    30 min
  • Servings
    Portions 6
recipe image Nacho Mama's Potatoes


  • 3 tablespoons Flora™ Plant Butter Salted
  • 3 tablespoons all purpose flour
  • 3 cups cold oat milk
  • 3 tablespoon nutritional yeast flakes
  • 1/2 teaspoon freshly cracked black pepper
  • 2 lbs russet potatoes
  • 1 cup Violife Just Like Cheddar shreds
  • 1 cup vegan nacho cheese-flavored tortilla chips, finely crushed
  • chopped chives, optional
Energy (kcal)114 kcal
Energy (kJ)479 kJ
Protein (g)4.2 g
Carbohydrate incl. fibre (g)24.5 g
Carbohydrate excl. fibre (g)22.3 g
Sugar (g)0.7 g
Fibre (g)2.2 g
Fat (g)0.4 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.1 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.1 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)7 mg
Salt (g)0.02 g
Vitamin A (IU)6 IU
Vitamin C (mg)6.5 mg
Calcium (mg)16 mg
Iron (mg)1.04 mg
Potassium (mg)480 mg


  1. Preheat oven to 375°F. Lightly grease a casserole dish and set aside.
  2. Peel potatoes and use a vegetable mandolin to slice potatoes into thin slices - about 1/8 inch.
  3. In a medium pot over medium heat melt Flora™ plant butter. Whisk in flour until smooth and cook mixture for about 2 minutes. Add oat milk and whisk well until mixture begins to thicken. Season with nutritional yeast flakes and freshly crack black pepper.
  4. Arrange about a third of the potatoes in an even layer in the casserole dish. Pour a third of the sauce on top, Repeat this process with the remaining potato slices and sauce. Sprinkle plant cheese on top Bake for 60-70 minutes, or until potatoes are tender and the top is golden brown. Remove from oven and sprinkle chips on top and chopped chives, if desired.