Lickity-Split Scalloped Potatoes

Recipe Ingredients

1 tablespoon	15ml	Olive oil - plus
		Additional for oiling pan
8 cups	1896ml	Red skin potatoes - washed well,
		Unpeeled, thinly sliced, and divided
1 cup	62g / 2.2oz	Finely-chopped red onion - divided
1/4 cup	59ml	Nutritional yeast flakes - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
2 1/2 cups	592ml	Soy milk
		= (or rice milk or other non-dairy milk)
		Paprika - to taste

Recipe Instructions

Using a little safflower oil, lightly oil (or mist with oil) a 3-quart casserole dish, and set aside.

Layer approximately 2 cups of the sliced potatoes in the bottom of the prepared casserole dish. Sprinkle 1/4 cup of the chopped onion, 1 tablespoon nutritional yeast flakes, and lightly season with a little salt and pepper.

Repeat the layering procedure with the remaining potatoes, onions, and nutritional yeast flakes. Drizzle the 1 tablespoon of olive oil over the top of the potatoes and then pour the soy milk over the top of the casserole. Sprinkle the top with a little paprika, to taste.

Bake at 375 degrees for 60 to 70 minutes or until the potatoes are fork tender.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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