Scalloped Potatoes

Sometimes you just need something warm and savory. These scalloped potatoes hit the spot. Light and creamy and full of flavor. It won’t take long to make a batch. Give it a try.

Much to the delight of my wife and friends, I have been perfecting this recipe for the last few weeks. It is quickly becoming a house favorite. I think it’s ready to share now. Let me know what you think!

If you don’t want to slice the potatoes, I’ve found you can cube them (1/2”) and achieve similarly delicious results.

Ingredients

• 6-8 average sized Yukon gold potatoes
• 1 cup Rapunzel Vegetable Broth (double strength)
• 1 teaspoon garlic powder
• 2 Tablespoons nutritional yeast
• 1 Tablespoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Method

1. Preheat the oven at 400F
2. With the skin on, cut the potatoes in 4mm slices or slightly less than 1/4 inch. A food processor makes this very easy.
3. Mix a cup of strong vegetable broth from powder such as Rapunzel vegetable broth. 1 cup water 1-2 teaspoons powder.
4. Layer the potato slices side by side until the first layer in complete.
5. Lightly wet the potatoes with the broth mixture.
6. Then sprinkle with some of each of the spices. Go back to #4 until all the potato is used up. I usually have two layers for an 11x17” pan.
7. Slowly pour the remaining vegetable broth on the potatoes ensuring not to disturb the spices.
8. Place a cookie sheet over the pan and bake for about 40 minutes.
9. Remove the cookie sheet and continue baking for another 10-15 minutes.
10. Enjoy!