Super-Yummy Scalloped Potatoes with Herbs

Okay, confession time.  The first time I made these delicious potatoes, I honestly ate half of them by myself for dinner (along with some steamed green beans).  These scalloped potatoes are SO good; full of flavor, low in fat, easy to prepare, and a beautiful addition to any holiday meal.  Any of a number of different potatoes would work here, so use what’s available (Yukon golds, white potatoes, Russets) You will find something called Nutritional Yeast in the ingredients.  Nutritional Yeast is a yellow powder that is packed with vitamins and amino acids, and provides a savory taste that some say is similar to cheese.   Personally, I like the savory flavor that it adds, but don’t worry if you don’t have any, or don’t like it.  Just use flour instead (preferably whole grain flour).   This recipe is a modified version of one found in my favorite vegan cookbook, Veganomicon, by Isa Chandra Moskowitz and Terry Hope Romero, so I can’t say that it’s one of my original recipes, but it’s just too good not to share!

Yields 4 servings

Ingredients

2 pounds potatoes, scrubbed and cut into 1/8 inch slices

3/4 cup vegetable broth, divided

1/2 cup unsweetened almond milk (unsweetened soymilk would work too)

1/2 large onion, thinly sliced

2 tablespoons nutritional yeast (or whole wheat flour)

1/2 teaspoon dried thyme (or 1/2 Tablespoon fresh)

1/2 teaspoon dried basil (or 1/2 Tablespoon fresh)

1/4 teaspoon dried rosemary (or 1/2 Tablespoon fresh)

1/4 teaspoon paprika (or 3/4 teaspoon fresh

1/2 teaspoon salt

ground black pepper to taste

Directions

  1. Preheat oven to 400 degrees.  Spray a 9×13 inch baking dish with cooking spray.
  2. Layer the potatoes in the baking dish so that they overlap (about one-third of each slice) .  Lay them across the short end of the dish first, then the next row should slightly overlap the first, and so on.
  3. Pour the almond milk and 1/2 cup of the vegetable broth over the potatoes.
  4. Scatter the onion slices over the potatoes and sprinkle with 1 tablespoon of nutritional yeast or flour
  5. Drizzle with remaining broth.  Pour in a slow stream so that it doesn’t wash the yeast/flour off the potatoes.
  6. Sprinkle with remaining yeast/flour, herbs, salt and pepper
  7. Cover with foil and bake for 35 min.  Then remove foil and bake an additional 15 minutes or until browned and bubbly.  Enjoy!

Published by

meltrinidad

Long time health coach, health educator, and exercise physiologist and holistic nutritionist, with special interests in helping others improve their busy lives with self care and more authenticity

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