Ingredients:
- 2 pounds potatoes (Yukon gold or red bliss), peeled and sliced thin
- 4 cloves garlic, minced
- 1 T olive oil
- 2 T all-purpose flour
- 4 cups soy milk
- ½ tspn salt
- 1/8 tspn cayenne
- 1/8 tspn ground nutmeg
Preparation:
- Preheat oven to 400 degrees.
- Dissolve flour in soy milk and heat over medium heat while stirring. Cook until it is warm. Add salt, cayenne and nutmeg. Set aside.
- In a 11x7x11/2 pan, place minced garlic and the olive oil. Spread around the bottom of the pan.
- Ladle a small amount of sauce on the garlic and oil.
- Begin layering the sliced potatoes and hot soy milk in the baking dish. Be sure to put a little soy milk between each layer of potatoes. Continue layering until all the potatoes are used. Pour any remaining soy milk over the last layer of potatoes.
- Bake for approximately 35 to 40 minutes, until the potatoes are fork tender. Allow to dish to set for 5 to 10 minutes before serving. (This will allow the sauce to thicken.)
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