Simple Scalloped Potatoes
Here's my recipe for some easy to make scalloped potatoes. The hardest thing is the time it takes so I usually only make it for holidays (we had these for Canadian Thanksgiving this year). These are so good that even the biggest meat eater wouldn't believe they're vegan.
My recipe is from memory so I'll do my best not to screw up the proportions. The potatoes serves 6-8 people or more. You need to use a corningware 10"" x 10"" casserole dish that is about 2 1/2"" deep with a lid. I prefer more pepper and garlic (3-4 times) then in the recipe but what I've listed may be too much for some people. Also, you may want to add 1 tsp of salt although I don't think it's necessary. Here's the ingredient list I recommend:
- 4 pounds fresh potatoes (red or yellow), sliced as thick as a single-speed chainring
- 12 garlic cloves, minced smaller than spoke nipples but larger than cassette crud
- 2 medium cooking onions, sliced as if 2 mm spacers
- 1/2 pound cremini mushrooms, sliced as thin as bar tape if you dare
- 1 tsp fresh ground pepper
- 3 cups plain soy milk (brand makes a difference in taste so experiment--I use Natur-a)
- 1 tbsp dried oregano
- 1/4 cup olive oil
- 2 tbsp butter substitute
You have to make the scalloped potatoes by layering. Preheat oven to 400 degrees. Start by putting all the olive oil in casserole dish. Add a layer of potatoes, then mushrooms, onions, garlic and spices. You should be able to make 3 layers so portion out 1/3 per layer. Before putting on the last layer, use the butter substitute under the last layer of potatoes. After you have all the ingredients in the casserole dish, add the soy milk. Make sure to leave AT LEAST a minimum of 1/2"" between the top and the soy milk level to prevent boil-over in the oven. This usually takes about 45-55 minutes to cook but my feeling is that this can't be overcooked so I leave it in the oven to cook for about 80 minutes (the potatoes just melt in your mouth!). You can see browning of the milk and potatoes on top and the smell will tell you it's ready. One thing I can tell you from experience is that the lid of the casserole dish will be extremely hot and may be stuck so exercise caution. Enjoy!!!!