Fog, fog and more fog

11 Nov

The last couple of mornings have been very foggy around here. I expected the kids to have a 2-hour delay today, but that didn’t happen. As a matter of fact, we were about the only school in a 40-mile radius that didn’t have a fog delay! I was really counting on that, too. With Madison in rehearsal three nights a week, driving a half-hour home from Monroe at 10 p.m. has kind of put an end to relaxing evenings at home.

It’s this kind of weather that makes comfort food all the more enjoyable. And isn’t that what Thanksgiving dinner is all about? Sharing comforting foods like mashed potatoes, stuffing and pumpkin pie with family and friends that you are thankful to have in your life? Today’s recipe is not only yummy comfort food, it’s a great addition to your holiday menu.

I know that mashed potatoes and gravy are a staple at most Thanksgiving meals, but I don’t think anyone needs a recipe for them (although I do have a delicious recipe for apple cider gravy). I’ve been wanting to attempt a vegan version of scalloped potatoes, so I started working on putting that together. I think these are a great way to serve potatoes for the holidays without the fat of gravy. The base for these creamy potatoes is vegetable broth which has basically zero calories and zero fat. The end result is rich and creamy, with just a hint of cheesiness from the nutritional yeast flakes. They were a big hit with hubby and kids and they told me to be sure to put this into our book of favorites.


Creamy Scalloped Potatoes
serves 6

5 large Yukon Gold potatoes, peeled and thinly sliced (2-1/2 pounds)
3/4 cup chopped onion
3 tablespoons vegan butter (Earth Balance)
1/4 cup all-purpose flour
2 cups vegetable broth
1/3 cup nutritional yeast flakes
2 tablespoons vegan mayonnaise (Veganaise)
3/4 teaspoon salt
1/2 teaspoon dried rosemary
1/4 teaspoon pepper
sprinkle of nutmeg
paprika

Preheat oven to 325 degrees. Spray a 9×9 baking dish with nonstick cooking spray.

In a saucepan, melt the butter. Stir in flour until smooth. Gradually whisk in broth, nutritional yeast flakes, mayonnaise, salt, rosemary, pepper, and nutmeg. Cook and stir for several minutes or until thick and bubbly.

Layer half of the potato slices in the bottom of the baking dish. Sprinkle with half of the onions. Pour half of the creamy sauce on top, covering the potatoes. Sprinkle with paprika. Layer remaining potato slices on next. Then sprinkle with remaining onions. Pour the rest of the creamy sauce on top, covering the potatoes completely. Sprinkle with paprika.

Cover and bake 2 hours or until tender. Enjoy!

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