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Epicurious

Soy Scalloped Potatoes

Here’s a deceptively rich-tasting version of scalloped potatoes. It gives you the benefits of soy, minus the bother of making a flour-thickened white sauce.

Recipe information

  • Yield

    6 servings

Ingredients

6 large or 8 medium potatoes, preferably red-skinned or Yukon gold
2 tablespoons nonhydrogenated margarine
2 large onions, quartered and thinly sliced
One 12.3-ounce package silken tofu
1/2 cup 1% low-fat milk or soymilk
Salt to taste

Preparation

  1. Step 1

    Bake or microwave the potatoes in their skins until done but still firm. When cool enough to handle, peel, and slice about 1/4 inch thick.

    Step 2

    Preheat the oven to 375°F.

    Step 3

    Heat the margarine in a medium skillet. Add the onions and sauté over medium heat until soft and golden.

    Step 4

    Puree the tofu in a food processor until very smooth, and drizzle in the milk with the blade still running.

    Step 5

    Combine the potato slices, onions, and pureed tofu in a large mixing bowl and stir together thoroughly but gently (don’t worry if the potato slices break apart). Season with salt.

    Step 6

    Transfer the mixture to an oiled large shallow baking dish. Bake until the top is golden and slightly crusty, 40 to 45 minutes. Let the casserole cool for 5 minutes, and serve.

  2. Menu

    Step 7

    Soy Scalloped Potatoes (this page)

    Step 8

    Steamed Broccoli and Cauliflower (page 199)

    Step 9

    Mixed Greens with Beets and Walnuts (page 50)

  3. nutrition information

    Step 10

    Calories: 227

    Step 11

    Total Fat: 6g

    Step 12

    Protein: 6g

    Step 13

    Carbohydrate: 38g

    Step 14

    Cholesterol: 1mg

    Step 15

    Sodium: 68mg

The Vegetarian 5-Ingredient Gourmet
TagsRed Skin PotatoPotatoRoot VegetableVegetableYukon Gold PotatoOnionTofuSideDinnerGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerOven BakeFood ProcessorMicrowaveCookbooks
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