Saturday, August 9, 2008

Herb Scalloped Potatoes

Serves 4. Takes one hour.

2 pounds white potatoes (3 average size), scrubbed, sliced into 1/8 disks
3/4 cup veggie broth
1/2 cup unsweetened soy milk
1 tbsp olive oil
3 cloves garlic, minced
3 tbsp flour
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp dried rosemary
1/4 tsp paprika
1/2 tsp salt
Several pinches fresh ground pepper

Preheat oven to 400 degrees. Lightly grease 9 x 13 inch glass baking dish.

Layer the potatoes in the pan, allowing them to slightly overlap. Lay them across the short way first, overlapping a little less than half of each potato slice. In each subsequent row, overlap the potatoes by one quarter of each potato slice.

Pour most of the vegetable broth over the potatoes, reserving about 3 tbsp. Pour the soy milk and drizzle the olive oil over potatoes, making sure to coat each one. If you need to use a little more than 1 tbsp, that is okay.

Scatter the minced garlic over everything, then sprinkle 2 tbsp of flour over the potatoes. Drizzle the remaining veggie broth so it gets moist. Then sprinkle the last tbsp flour, herbs and salt.

Cover loosely with aluminum foil and bake for 35 minutes. Uncover and bake an additional 15 minutes.

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