Garlicky Scalloped Potatoes


  • 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


  1. Preheat oven to 400 degrees.
  2. Dissolve flour in soy milk and heat over medium heat while stirring.  Cook until it is warm.  Add salt, cayenne and nutmeg.  Set aside.
  3. In a 11x7x11/2 pan, place minced garlic and the olive oil.  Spread around the bottom of the pan.
  4. Ladle a small amount of sauce on the garlic and oil.
  5. 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.
  6. 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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