Scalloped Potatoes

29 12 2011


I really love being able to contribute in the kitchen.  Really, really love it.

The thing is, I’m not always able to give generous gifts, but I am able to generously give of my time.  Not only does stepping up in the kitchen make me feel good because I’m contributing, but it’s part of what makes me feel like I’m part of a family.

As I mentioned in my last post, this was a pretty great Christmas.

Anyway, after much preparing and merry making, we sat down to a lovely Christmas dinner with N and her family, scalloped potatoes included.


Scalloped Potatoes

2 lbs of potatoes (roughly 6 potatoes)

1 small onion, sliced

1/3 cup nutritional yeast

1 tsp paprika

1 tsp basil

1 tsp thyme

1/2 tsp pepper

1/4 cup olive oil

2/3 cup plain soy milk

1/2 Tbsp water

Preheat oven to 350º.

Wash and slice potatoes, set aside.  In a bowl, mix together dry ingredients.

Get a 9 x 13 pan (or a deep 9 x 9 pan) and add one layer of potatoes, then spread all the sliced onions over the layer of potatoes.  Sprinkle a third of the dry spice mixture over the onions, repeat layering until all the potatoes and spiced mixture have been used.  (If using a 9 x 13 pan, you should have 3 layers.)

In a measuring cup, mix oil, soy milk, and water together.  Pour liquid mixture evenly over seasoned potato slices.  (Don’t worry if it’s not 100% even, it’ll work itself out in the oven.)

Bake potatoes for 45 – 60 minutes, until the scalloped potatoes have a golden crust on top.




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