Friday, 13 February 2009

More Potatoes.

This time a potato casserole.
H thinks this is reminiscent of Scalloped Potatoes, and it is in a way, but that's not really exactly what I was aiming for. I wanted a casserole of potatoes in a thick, savoury custard type mix, more stick to your ribs than a wishy washy scalloped potato, and I got it.

These will be made again!

Potato Casserole
Serves 4

6 – 8 medium Waxy Potatoes (like Yukon Gold) sliced widthwise into ½” slices
½ C soft or silken Tofu
¾ C Soy or Almond Milk
2 T Ground Almonds
2 T Nutritional Yeast
2 cloves Garlic – grated
1 Shallot – grated
½ T prepared Dijon Mustard
½ t Salt (or to taste)
¼ t Black Salt
¼ t Turmeric
¼ t Black Pepper
½ C Panko

Preheat oven to 400F.
Steam the potato slices until just tender when poked with a knife, about 12 minutes.
In a food processor or blender combine the remaining ingredients, excepting panko, until smooth and thick.
Toss the potatoes in the blended mix and transfer to a 7 X 11” baking dish. Smooth level.
Cover baking dish with tinfoil and bake for 40 minutes until sauce somewhat thickened.
Uncover, sprinkle with panko and bake, uncovered, a further 15 – 20 minutes until lightly browned.

2 comments:

Jeni Treehugger said...

They could stick to my ribs any day!

Chris said...

Panko as a topping for potatoes? Tofu as a binding agent??

... What great ideas!! You are seriously creative :)