Verna's Scalloped Potatoes

I found several recipes that sounded good and picked out what I liked best in each recipe.
This is what I came up with and the potatoes where oh so very good. It is one of my new favorite recipes.
Ingredients:

• 4 1/2 cups potatoes. I used  almost half sweet potatoes and half yukon gold potatoe, peeled and sliced.
• 1 clove garlic-minced
• 2 1/2-3 Tablespoons Earth Balance
• 4-6 green onions chopped,with some of the greens.
• 3 1/2 Tablespoon flour of choice
• 1 1/2 cups rice milk or soy milk,original without flavors in the milk.
• 1/8 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt-go easy
• Freshly ground black pepper to taste
• A couple good shakes Mrs Dash SOUTHWEST  CHIPOLTE Seasoning-or to taste
• 1 cup grated Cheddar Cheese- melteable vegan cheese.
• 2 slices hi fiber bread, processed in  food processor until the consistency you desired..
• Touch of Earth Balance for on top of crumbs.

Directions:

1. In medium kettle, saute green onions  and garlic in the melted Earth Balance, add the flour. Stir until nice and thick and lumps have disappeared.
2. Add rice milk. keep stirring until thick. Add the cheese, stir until melted.
3. Add all seasonings
4. Put half of the  peeled and sliced potatoes in sprayed casserole container.
5. Cover with half of the sauce. (Make sure sauce has been seasoned to your specifications.)
6. Add the rest of the potato's and the rest of the sauce.
7. Put bread in the food processor and blend to the consistency you would like. Dabble the topping  with a little Earth Balance.
8. Bake covered for 1 hour. Start by baking 375 degrees for 1/2 hour, turn the oven to 350 degrees and bake until the potatoes are al dante.

This is the second time I made it. I did not have as many sweet potato's in this time.
Enjoy.