Lickity-Split Scalloped Potatoes

By á-174942

Ingredients

• 1 tablespoon olive oil plus
• additional for oiling pan
• 8 cups red skin potatoes washed well, unpeeled, thinly sliced, and divided
• 1 cup finely-chopped red onion divided
• 1/4 cup nutritional yeast flakes divided
• Salt to taste
• Freshly-ground black pepper to taste
• 2 1/2 cups soy milk (or rice milk or other non-dairy milk)
• Paprika to taste

Preparation

Step 1

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.