Scalloped Potatoes
Servings: 6-8
Ingredients:
8-9 medium potatoes, peeled and thinly sliced
2 medium white onions, chopped
6 garlic cloves, minced
1 cup water
2 cups soy milk
3/4 cup nutritional yeast
5 Tbsp. corn starch
3 Tbsp. flour (I use spelt flour, one of my favs, but any whole grain flour will do)
3 tsp. lemon juice
1 1/2 tsp. salt (or tamari)
3/4 tsp. garlic salt
dash of pepper
Paprika
Directions:
Ingredients:
8-9 medium potatoes, peeled and thinly sliced
2 medium white onions, chopped
6 garlic cloves, minced
1 cup water
2 cups soy milk
3/4 cup nutritional yeast
5 Tbsp. corn starch
3 Tbsp. flour (I use spelt flour, one of my favs, but any whole grain flour will do)
3 tsp. lemon juice
1 1/2 tsp. salt (or tamari)
3/4 tsp. garlic salt
dash of pepper
Paprika
Directions:
- Preheat oven to 325 degrees.
- Mix the onion and garlic in a bowl.
- In a greased 3 qt. baking dish, make a layer of potato covering the bottom (about 1/3 of the potatoes), then a layer of onion/garlic (about 1/2 the mixture), another layer of potatoes (about 1/3 of the potatoes), another layer of onion/garlic (the rest of the mixture) and a final layer of potato (the rest of the potato).
- Place water, nutritional yeast, corn starch, flour, lemon juice, salt, garlic salt and pepper in a blender and blend smooth. Pour the mixture into a small saucepan and stir over medium heat until it starts to thicken, make sure to whisk frequently and vigorously so it doesn't burn. Keep it on the heat until it reaches the desired thickness.
- Pour over potatoes.
- Sprinkle with paprika.
- Cover and bake at 325 degrees F for 1 1/2 to 2 hours or until tender.