Recipe - Vegan Scalloped Potatoes

I've always been a fan of scalloped potatoes. There's just something so delicious about the texture of the potatoes when they come out. For the graduation party my roommate and I threw, I realized a bit last minute that I didn't plan any vegetarian dishes. We had some potatoes in the fridge though so I knew we had to throw together something really quick. My mistake was using vanilla soymilk which made the dish sweet. Luckily everyone seemed to like it though. Regardless, use regular soymilk! If you don't necessarily need to make this dish vegan, you can go with regular milk and replace the olive oil with butter.

Step 1: Ingredients (serving size: 4)

• olive oil
• paprika, for garnish
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 yellow onion, chopped
• 1 cup soy milk
• 3 tbsps flour
• 3 medium red potatoes, peeled and thinly sliced

Step 2: Preparing the ingredients
Heat the oven to 350 degrees Fahrenheit. Put some oil in a 9-inch pie tin to grease it. Mix together your salt, pepper, and flour. Chop the onion and slice the potatoes after peeling.


Step 3: Layering the ingredients
Put 1/2 of the potatoes you have sliced in the tin in a neat layer. Put down 1/2 of the onion as a second layer and drizzle on some olive oil. Sprinkle 1/2 half of the flour on. Then, repeat! Slowly fill the tin with the soymilk until it barely covers the top. Put paprika on top.



Step 4: Finishing
Stick your dish in the oven for about 90 minutes until the milk has thickened and the potatoes are slightly soft. I put mine back in the oven after a little bit to keep it warm, and it got a little burnt on top which actually made the texture on top quite nice.