Vegan Scalloped Potatoes
4 medium potatoes, peeled and sliced
salt, to taste
pepper, to taste
3 tablespoons flour
2 ounces soft silken tofu, or to taste, in small pieces
extra virgin olive oil
1 cup non-dairy milk, or as needed (I use rice milk)
1/4 teaspoon ground nutmeg
1. Preheat oven to 350 degrees F. Grease a 1-1/2 quart casserole with margarine.
2. Cover the bottom of the casserole with a single layer of potatoes. Sprinkle with salt, pepper, flour, and dot with silken tofu. Lightly drizzle with the olive oil. Repeat until all the potato slices are used.
3. Pour non-dairy milk over until the top layer is almost covered. Lightly drizzle with olive oil. Lightly sprinkle with ground nutmeg.
4. Bake for 75 minutes, or until the potatoes are soft.
Source of recipe: I adapted a basic scalloped potato recipe from The Fannie Farmer Cookbook. This is a comfort food that works GREAT with vegan ingredients