Herb Scalloped Potatoes

3 large white potatos, scrubbed and sliced into thin rounds

1/4 cup water

1/2 cup vegetable broth

1/2 cup soy milk

1 Tbsp olive oil

3 cloves garlic, minced

3 Tbsp flour

1/2 tsp thyme

1/2 trp dried basil

1/4 tsp dried rosemary

1/2 tsp paprika

1/2 tsp salt

black pepper to taste

Serves 3-4 as side

Preheat the oven to 400F. Lightly grease a large baking dish (8 x 11 or 9 x 13). Lay the potatoes in the dish evenly overlapping each other. Pour half of the vegetable broth, all of the water, and all of the soymilk over the potatoes. Then drizzle the olive oil on top of the potatoes. Sprinkle the garlic evenly over the potatoes. Do the same with the flour. Drizzle the rest of the vegetable broth over the potatoes once more, trying not to wash off the flour completely but just to lightly moisten. Scatter the herbs, salt, and pepper over the potatoes. Bake for an hour.

Notes: I used vanilla soy milk, partly just because it’s what was in the fridge, but the sweetness was actually really enjoyable in this recipe.

Must make this! Yum.


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