366 Dairy-Free: Garlicky Scalloped Potatoes

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* Exported from MasterCook *

 

Garlicky Scalloped Potatoes

 

Recipe By : 366 Simply Delicious Dairy-Free Recipes, R Robertson, p 241

Serving Size : 8 Preparation Time :0:00

Categories : Potatoes Side Dishes

Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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2 pounds boiling potatoes

peeled and sliced 1/8-inch thick

4 cloves garlic -- mashed

1/3 cup olive oil

2 tablespoons corn oil

2 tablespoons all-purpose flour

4 cups hot soy milk

1 teaspoon salt

1/8 teaspoon cayenne

1/8 teaspoon ground nutmeg

 

Like no scalloped potatoes you've ever had. The flavor of the garlic,

enhanced by the olive oil, permeates the entire dish as it bakes.

 

Place the sliced potatoes in a bowl of cold water to prevent

discoloration. Preheat the oven to 400 degrees. Combine the garlic with 2

tablespoons of the olive oil to form a paste and spread in the bottom of a

shallow baking dish. In a medium saucepan, heat the corn oil, whisk in the

flour and cook 1 minute, stirring constantly. Whisk in the hot soy milk,

salt, cayenne, and nutmeg. Do not boil. Drain the potatoes and pat them

dry. Ladle some of the sauce over the garlic mixture in the baking

dish. Top with a layer of potatoes. Layer the remaining sauce and

potatoes, adding a dash of salt to each layer of potatoes and a teaspoon of

the remaining olive oil, if desired, until all the sauce and potatoes are

used up. Bake for 25 to 30 minutes, or until the potatoes are tender and

browned lightly. Allow the dish to set for 5 to 10 minutes before serving.

 

8 SERVINGS

 

Calories 276 Kc • Protein 7 Gm • Fat 15 Gm • Percent of calories from fat

49% • Cholesterol 0 mg • Dietary Fiber 2 Gm • Sodium 352 mg • Calcium 46 mg

 

 

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