Herb-Scalloped Potatoes Recipe

Submitted by jaclynvic

Makes 4 servings

Creamy and delicious vegan scalloped potatoes.

Ingredients

2	lbs. white potatoes
3/4	cup vegetable broth
1/2	cup unsweetened soy milk
1	tbsp. olive oil
3	cloves garlic, minced
3	tbsp. nutritional yeast
1/2	tsp. dried thyme
1/2	tsp. dried basil
1/4	tsp. dried rosemary
1/4	tsp. paprika
1/2	tsp. salt
1	dash of freshly ground black pepper

Directions

Preheat the oven to 400*. Lightly grease a 9 X 13-inch glass baking dish or ceramic casserole pan
Layer the potatoes in the pan, allowing them to slightly overlap. Lay them across the short way first, overlapping a little less than a half of each potato slice. In each subsequent row, overlap the potatoes by about one-quarter of each potato slice.
Pour most of the vegetable broth over the potatoes, reserving about 3 tbsp. (no need to be exact). Pour the soy milk and drizzle the olive oil over potatoes, making sure to coat each one. If you need to use a little more than 1 tbsp., that's ok.
Scatter the minced garlic over everything, then sprinkle 2 tbsp. of the nutritional yeast over all the potatoes. Drizzle the remaining vegetable broth- try not to wash all the nutritional yeast off the potatoes; you just want to get it moist, so drizzle slowly. Then sprinkle with the last tbsp. of nutritional yeast, the herbs, and the salt.
Cover loosely with foil and bake for 35 minutes. Uncover and bake for an additional 15 minutes, and voila!