Jun 252014
 
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Potatoes Au Gratin

If you’ve only had scalloped potatoes from a boxed mix then you’re in for a surprise. Homemade scalloped potatoes are quite tasty. They have plenty of protein too, so if you want a main dish for a vegetarian meal, these are a great choice. The recipe for Au Gratin Potatoes follows Scalloped Potatoes, at the bottom of the page.

Scalloped Potatoes

Ingredients

  • 4 to 5 cups peeled, thinly sliced potatoes, about 4 or 5 medium potatoes

For the Sauce

  • 2-1/2 cups soymilk or other milk of your choosing
  • 3 tablespoons rice flour
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 or 3 tablespoons dairy-free margarine

Directions

First prepare your potatoes. Wash and the peel the potatoes. Slice them 1/8-inch thick if you can. Thicker is fine, but do try to make them as thin as you can. I use a mandolin-type slicer, but a sharp knife will do the job just fine. Measure the sliced potatoes to make sure you have enough.

Preheat the oven to 375°.

Now prepare the sauce. In a 2-quart sauce pan measure all of the remaining ingredients except the margarine. That is the soymilk, rice flour, salt, pepper, paprika, onion powder and garlic powder. Stir with a whisk. Bring the mixture to a boil over medium heat stirring frequently. It doesn’t require constant stirring, but as close to constant as you can manage. This is a great chore for a wandering child. Cook and stir the sauce until it boils. Allow it to boil for 4 to 5 minutes, so that the rice flour has a chance to thicken the sauce. It won’t be very thick, but thicker than it was before it cooked. Add the margarine and stir it in.

Coat an 8-inch square pan with no-stick vegetable oil spray or rub it generously with solid shortening. Arrange the sliced potatoes in the pan. Pour over the hot cream sauce. Cover the top of the pan with aluminum foil. Place it in the oven for 30 minutes. Remove the foil and allow the potatoes to bake for an additional 30 minutes, making an hour in all. When you poke the potatoes in the center of the pan they should be tender. If not, then bake them a little longer, until they are. Serve hot. Makes 4 to 6 servings, depending upon appetite.

This makes a nice main dish for a vegetarian meal or it can accompany almost any cooked meat, from baked chicken to meat loaf or even burgers.

If you want a creamier dish then increase the soymilk to 3-cups. Or you can use soymilk coffee creamer as part of the soymilk for a richer sauce. A pint carton of Silk creamer plus enough soymilk to make 2-1/2 cups makes a very fancy dish, good for potlucks or holidays.

Makes 4 to 6 servings, depending on appetite.

Assuming 6 servings; 4-cups potatoes; 1/2-teaspoon salt and 2-1/2 cups soymilk and 2 tablespoons margarine.

Per Serving: 168 Calories; 6g Fat (31.3% calories from fat); 5g Protein; 24g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 241mg Sodium.

Calories by Percentage: 31% Fat; 56% Carbohydrate; 12% Protein

Exchanges: 1-1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat.

Au Gratin Potatoes

Prepare the preceding recipe as directed. When making the sauce only use 2-tablespoons of rice flour. After the sauce boils add 1-cup of dairy-free shredded cheese, such as Daiya cheddar flavor. Only add 2-tablespoons of margarine. Stir the sauce smooth and pour over the potatoes. Bake as directed. This is one of my family’s favorite dishes. I usually make it the main part of a vegetarian meal. I roast a pound of frozen California Vegetables on a cookie sheet during the last 30 minutes of the potatoes’ cooking time. Then add a side of coleslaw or Caesar salad. Serves 4 as a main dish, or 6 as a side.

 

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