Wednesday, March 19, 2014

Skillet Scalloped Potatoes

Skillet Scalloped Potatoes
Modified recipe from

1+          tablespoon vegan butter
2            large russet potatoes, washed and thinly sliced
1/2         large red or yellow onion, or 1 medium, small diced
1 & 1/2  or more tablespoons Gluten Free flour
              salt and pepper to taste
1+          cup nut or soy milk
              nutritional yeast  (optional)
              turmeric  (optional)
              parsley for serving

In an iron or non-stick skillet, melt 1/2 tablespoon vegan butter.  Off heat, spread half of potato slices in the skillet and top with 1/2 onion. 

Sprinkle on half the flour, salt and pepper.   Layer wit remaining potato slices, onion, salt and pepper and dot with remaining butter.
Pour nut/soy milk over potatoes and bring to a boil over high heat.  Sprinkle with nutritional yeast and turmeric.  Reduce heat to medium-low, cover and cook until potatoes are tender, about 15 to 20 minutes. 

***Check halfway through, may need to add a little more soy/nut milk.  Spoon some of the liquid over the potatoes then return to cooking.

Serve with a sprinkling of parsley.

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