Soy Scalloped Potatoes Food

VEGAN SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 °F. Peel the potatoes and thinly slice them. Generously grease a baking dish with vegan butter or margarine.
• Now make the sauce. Combine all of the ingredients for the sauce in a high speed blender and blend until smooth. Spread about half of the potato slices into the bottom of the prepared baking dish.
• Top with about half of the sauce.
• Cut the onion into thin slices. Heat some oil in a pan and sauté the onion for about 3 minutes. After 2 minutes add the garlic. Equally divide the onion and the garlic on the first layer of potatoes.
• Add a second layer of potatoes with the remaining potatoes. Top with the remaining sauce.
• Generously top with vegan shredded cheese.
• Bake for 50 minutes. Cover with aluminium foil towards the end of the baking time if the top gets too dark. Sprinkle with freshly chopped chives and serve immediately.

KOREAN SWEET SOY-GLAZED POTATOES (GAMJA BOKKEUM) RECIPE

Steps:

• In a small bowl, whisk together soy sauce, water, sugar, fish sauce, and garlic until sugar is dissolved, about 30 seconds. Set aside.
• Remove lid and increase heat to high. Cook, uncovered, stirring constantly with a heat-resistant rubber spatula, until liquid has reduced and thickened to a sticky caramel consistency that fully glazes the potatoes, 1 to 2 minutes.
• Remove from heat, and transfer potatoes to serving bowl. Drizzle with sesame oil, sprinkle with sesame seeds, and serve.

NEVER-FAIL SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

SOY SCALLOPED POTATOES

Steps:

• Bake or microwave the potatoes in their skins until done but still firm. [about 5 minutes if doing single large potato].
• When cool enough to handle, peel, and slice about 1/4 inch thick.
• Preheat the oven to 375°F.
• If using margarine heat 2tsp in a medium skillet or use water or a bit of broth then dd the onions and saute over medium heat until soft and golden.
• Puree the tofu in a food processor until very smooth, and drizzle in the milk with the blade still running.
• Combine the potato slices, onions, and pureed tofu in bowl and stir together thoroughly but gently Season with salt. If the potatoes start to break apart, it's ok.
• Transfer the mixture to a Sprayed or oiled large shallow baking dish.
• Bake until the top is golden and slightly crusty, 40 to 45 minutes.

THE BEST SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
• Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
• Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
• Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.

SCALLOPED POTATOES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
• Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.

MOM'S SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

SOY SCALLOPED POTATOES

Steps:

• Bake or microwave the potatoes in their skins until done but still firm. When cool enough to handle, peel, and slice about 1/4 inch thick.
• Preheat the oven to 375°F.
• Heat the margarine in a medium skillet. Add the onions and sauté over medium heat until soft and golden.
• Puree the tofu in a food processor until very smooth, and drizzle in the milk with the blade still running.
• Combine the potato slices, onions, and pureed tofu in a large mixing bowl and stir together thoroughly but gently (don't worry if the potato slices break apart). Season with salt.
• Transfer the mixture to an oiled large shallow baking dish. Bake until the top is golden and slightly crusty, 40 to 45 minutes. Let the casserole cool for 5 minutes, and serve.
• Menu
• Soy Scalloped Potatoes (this page)
• Steamed Broccoli and Cauliflower (page 199)
• Mixed Greens with Beets and Walnuts (page 50)
• nutrition information
• Calories: 227
• Total Fat: 6g
• Protein: 6g
• Carbohydrate: 38g
• Cholesterol: 1mg
• Sodium: 68mg