Soy Scalloped Potatoes Recipes

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

Steps:

• Bake or microwave the potatoes in their skins until done but still firm. [about 5 minutes if doing single large potato].
• When cool enough to handle, peel, and slice about 1/4 inch thick.
• Preheat the oven to 375°F.
• If using margarine heat 2tsp in a medium skillet or use water or a bit of broth then dd the onions and saute over medium heat until soft and golden.
• Puree the tofu in a food processor until very smooth, and drizzle in the milk with the blade still running.
• Combine the potato slices, onions, and pureed tofu in bowl and stir together thoroughly but gently Season with salt. If the potatoes start to break apart, it's ok.
• Transfer the mixture to a Sprayed or oiled large shallow baking dish.
• Bake until the top is golden and slightly crusty, 40 to 45 minutes.

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
• Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
• Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
• Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.

Steps:

• 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.
• Preheat the oven to 375°F.
• Heat the margarine in a medium skillet. Add the onions and sauté over medium heat until soft and golden.
• Puree the tofu in a food processor until very smooth, and drizzle in the milk with the blade still running.
• 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.
• 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.
• Menu
• Soy Scalloped Potatoes (this page)
• Steamed Broccoli and Cauliflower (page 199)
• Mixed Greens with Beets and Walnuts (page 50)
• nutrition information
• Calories: 227
• Total Fat: 6g
• Protein: 6g
• Carbohydrate: 38g
• Cholesterol: 1mg
• Sodium: 68mg