Ranch Rosemary Scalloped Potatoes
Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
Serve these with Meatless Meat Loaf and a green vegetable for a real comfort-food dinner. We use a terra-cotta casserole dish for these, but you can also use a glass baking dish.
I recommend using all organic non GMO ingredients.
Preparation Time: 15 minutes to 20 minutes
Ingredients:
2 Tablespoons olive oil
4 Cups red skin or fingerling potatoes, scrubbed well, skin on thinly sliced
½ Cup finely chopped red onion
2 Tablespoons nutritional yeast flakes salt and freshly ground black pepper, to taste
1 ¼ Cups soy milk or organic milk
1 Tablespoon chopped fresh rosemary
Cooking Time: 1 Hour
Directions:
Preheat the oven to 400°F, Oil a 2-quart casserole dish with 1 tablespoon of the oil.
Spread 1 cup of the potatoes in the bottom of the casserole and sprinkle with 2 tablespoons of the chopped onion and ½ tablespoon of the yeast flakes.
Season lightly with salt and pepper. Continue layering the casserole in this way until all the potatoes, onion, and yeast flakes are used.
Sprinkle with the remaining tablespoon of oil, pour the soy milk over all, and scatter the rosemary over the top.
Bake 45 minutes to 1 hour, or until the potatoes are tender and easily pierced with a fork.
Makes 4 to 6 Servings
Reprinted with permission from the National Bestseller, The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.