Herb-Scalloped Potatoes
Garlic and herbs flavor these tasty baked potatoes in a creamy sauce. Join me as I make this tasty dish.
Ingredients
2 pounds of white potatoes, peeled and thinly sliced
3/4 c vegetable broth
1/2 c nondairy milk
1 tbsp olive oil
3 bay leaves
3 cloves of garlic, minced
1 tbsp fresh thyme
3 tbs nutritional yeast
1.5 tsp Tuscany Seasoning
1/2 tsp paprika
1/2 tsp salt
black pepper to taste
fresh chopped parsley to garnish
Preparation
1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with a little bit of olive oil.
2. In a large saucepan, bring the vegetable broth, thyme, nondairy milk, olive oil, garlic, nutritional yeast, bay leaves, Tuscany seasoning, paprika, and salt to a simmer over medium heat.
3. Add the sliced potatoes to the saucepan and stir until they are well coated.
4. Transfer the potato mixture to the prepared baking dish and spread out evenly.
5. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden brown.
6. Let cool for 5 minutes before serving.
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