Herb Scalloped Potatoes Print Email

2 pounds white potatoes, scrubbed and sliced into 1/8-inch rounds
3/4 cups vegetable broth
1/2 cup milk, 1% milk or soy milk
1 tablespoon olive oil
3 cloves garlic, minced
3 tablespoons nutritional yeast or flour
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon salt
Freshly ground black pepper

Preheat oven to 400F. Lightly oil 9-inch by 13-inch baking dish. Layer potatoes in dish, overlapping each one by 1/3 of the next slice. When first layer is complete, add new layer on top until all potatoes are used.

Pour vegetable broth over potatoes, reserving 3 tablespoons. Pour milk over potatoes. Slowly drizzle olive oil, taking care to get some on each potato. Sprinkle garlic and sift 2 tablespoons of flour on top of potatoes. Slowly drizzle remaining vegetable broth on top. Sprinkle with remaining flour, herbs, and salt.

Tent loosely with tin foil and bake until nearly tender, about 35 minutes. Remove foil. Bake until browned, 15 minutes more. Serve hot. Serves 4, active time 20 minutes, total time 70 minutes

adapted from http://www.seriouseats.com/recipes/2010/11/healthy-delicious-herb-scalloped-potatoes-recipe.html

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