This recipe comes from The Big Carrot Vegetarian Cookbook, by Anne Lukin, (Second Story Press, Toronto, 1989.)
A delicious dairy-free version of scalloped potatoes, with a rich mustard sauce. (Serves 8)
7 large potatoes, scrubbed
10 cups spring water
1/4 cup sunflower oil
1-1/2 cups finely chopped onions
1 tsp turmeric
1/3 cup rye or whole wheat flour
2 Tbsp pale miso (light barley or rice)
2-2/3 cups spring water
2/3 cup plain soymilk
1/4 cup mild Dijon mustard
2 Tbsp tahini
1/4 cup minced chives (or finely diced green onions)
salt and pepper to taste
1 cup breadcrumbs
1) Place water in a six-quart pot. Add whole potatoes and bring to a boil over medium-high heat. Cook until tender, about 40 minutes. Drain and plunge potatoes into cold water for one minute, drain again, then allow to sit until thoroughly cooled. Peel if desired. Slice in even 1/4-inch thick rounds.
2) Preheat oven to 375 F. Sauté onions and turmeric in oil in a heavy-bottomed saucepan until translucent. Stir in flour and blend well, then cook for 2 minutes over medium heat. Mix water and miso in a small bowl to make a broth. Whisk miso broth into onions, stirring constantly. Reduce heat and whisk in soymilk, mustard and tahini. Season to taste with chives, salt and pepper. Simmer, stirring, and reducing until thick but still pourable.
3) Lightly oil a 9” by 13” glass casserole pan and layer half the sliced potatoes evenly on the bottom. Pour half the sauce over them and repeat with remainder of potatoes and sauce. Sprinkle top with breadcrumbs. Bake at 375 F for 25 minutes, or until casserole is bubbling and breadcrumbs are browned. Serve hot.
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