Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Potato Scallop

Vegetables - Potato - -

INGREDIENTS

4 to 5 medium size potatoes (about 3 cups sliced, approx. 1 1/2 lb / 675 g)
1 T flour
2 t salt
1/4 t pepper
1 3/4 cups milk substitute
3 T margarine (I've used olive oil in the past and it works fine too)

METHOD

Grease a shallow 1 1/2 quart / 1 1/2 L baking dish.

Wash, pare and slice thin the potatoes. Shake potatoes, all at one time, in a plastic bag containing a mixture of the flour, salt and pepper. Place potato slices in neat, close layers in baking dish.

Heat milk just to boiling. Pour over potatoes ('milk' should barely come to top of potatoes). Dot potatoes with margarine.

Bake uncovered at 350F/180C about 50 minutes, or until potatoes are tender when pierced with a fork. Turn off heat. Cover and leave potatoes in oven for 10 minutes or more to absorb liquid.

6 servings.

NOTES

From 'Dishes Children Love' published by the Culinary Arts Institute, circa 1956.

posted by Fritz/T5NF

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