This healthier version of scalloped potatoes is lower in fat, vegetarian and vegan. Scalloped potatoes are a classic creamy side dish. Top with extra margarine or bread crumbs if desired. If you like scalloped potatoes but need a healthy, low-fat version, why not try it vegan and dairy free? It's still delicious, I promise!
Ingredients:
- 1/4 cup vegan margarine, melted
- 1 tsp salt
- 1 tsp pepper
- 6 tbsp flour
- 6 medium potatoes, thinly sliced
- 1 onion, finely chopped
- 2 cups soy milk
- paprika
- parsley sprigs for garnish
Preparation:
Pre-heat the oven to 350 degrees. With a little of the vegan margarine, lightly grease a 9 inch square baking pan.
Stir the salt and pepper into the flour.
Place 1/3 of the sliced potatoes along the bottom of the pan, followed by 1/3 of the onion, 1/3 of the remaining margarine, and half the flour.
Repeat this layer with 1/3 of the potatoes, 1/3 of the onions, 1/3 of the margarine and the remaining flour. Top this with the rest of the potatoes, onions and margarine.
Pour the soy milk slowly into the pan until it almost covers the top layer. Sprinkle with paprika.
Bake for 1 1/2 to 2 hours, until the potatoes are soft and the milk is thick. Garnish with parsley and serve.
Enjoy your healthy scalloped potatoes!
Reprinted with permission from The Compassionate Cook Cookbook.
