Ingredients
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2 pounds white Potatoes
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¾ cup Vegetable Broth
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½ cup unsweetened nondairy Milk
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1 tablespoon Olive Oil
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3 cloves Garlic
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3 tablespoons nutritional Yeast
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½ teaspoon dried Thyme
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½ teaspoon dried Basil
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¼ teaspoon dried Rosemary
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¼ teaspoon Paprika
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½ teaspoon Salt
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Several pinches of freshly ground Black Pepper
Directions
Garlic and herbs flavor these baked potato slices in a creamy sauce, perfect for serving with grilled tofu, tempeh, or seitan, or really anywhere mashed potatoes would fit in. If you absolutely hate nutritional yeast, use 3 tablespoons of flour in place of it. You can use any regular-size white potatoes, or even Yukon golds.
Steps
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1
Done
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Preheat the oven to 400°F. Lightly grease a 9 x 13-inch glass baking dish or ceramic casserole pan. If you don’t have one, a metal one lined with baking parchment is fine, too. |
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2
Done
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Layer the potatoes in the pan, allowing them to slightly overlap: lay them across the short way first, overlapping a little less than half of each potato slice; in each subsequent row, overlap the potatoes by about one quarter of each potato slice. |
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3
Done
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Pour most of the vegetable broth over the potatoes, reserving about 3 tablespoons (no need to be exact). Pour the milk and drizzle the oil over the potatoes, making sure to coat each one. If you need to use a little more than 1 tablespoon of oil, that is okay. |
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4
Done
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Scatter the minced garlic over everything, then sprinkle 2 tablespoons of the nutritional yeast over all the potatoes. Drizzle with the remaining vegetable broth try not to wash all the nutritional yeast off the potatoes; you just want to get it moist, so drizzle slowly. Then, sprinkle with the last tablespoon of nutritional yeast, the herbs, and the salt and pepper. |
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5
Done
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Cover loosely with aluminum foil and bake for 35 minutes. Uncover and bake for an additional 15 minutes. Serve! |
