Herbed Scalloped Potatoes

I tweaked this recipe from one I found in "The Vegan Table". I was skeptical at first considering these don't use any dairy, or dairy substitute products. But I promise you, these are phenomenal. The flavors reminded me of thanksgiving dinner stuffing. Yum.

Ingredients (makes enough for 6 sides):
2 pounds of potatoes (about 4-5), thinly sliced
2 cups of vegetable stock
4-5 garlic gloves, minced
1 1/2 tsp of ground sage, or 2 fresh sage leaves
2 bay leaves
1 tsp dried italian seasoning
1/4 tsp dried rosemary
1/2 - 1 tsp salt (to taste)
1/2 tsp pepper
2 tblsp olive oil

1) Prepare a 3L baking dish with 1 tblsp of olive oil. Layer the sliced potatoes evenly on the pan.
2) Combine all other ingredients in a medium saucepan. Bring to a boil and let sit at room temperature for 30 minutes.
3) Pour sauce mixture on top of the potatoes. Drizzle with the remaining 1 tblsp of olive oil. Bake in a 425 degree over for 20 minutes. Remove from the oven, press down, and bake for additional 20 minutes. Enjoy!
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