|This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.|
Recipe: see page 108 of Veganomicon.
This dish produces a wonderful aroma during the last few minutes in the oven when the rosemary and thyme release their oils. I liked the taste on
the surface of the top layer of the potatoes because it's a little crispy and filled with flavor from the spices and nutritional yeast. Everything below that tastes kind of plain. I think most people expect a scalloped potato dish to be creamy, and this isn't like that. It's kind of dry, but savory.
The instructions seem to be incomplete. It states to lay the bottom layer of potatoes a certain way, but doesn't specify how to arrange the layers above that. I just alternated them the opposite way. I don't think it affects how the potatoes cook.
Ingredients: white potatoes, vegetable broth, unsweetened soy milk, olive oil, garlic, nutritional yeast, dried thyme, dried basil, dried rosemary, paprika, salt, black pepper.