5-6 russet potatoes
1 large or 2 small yellow onions
2 cups unsweetened soy milk
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1 tsp. dry mustard powder
pinch of cayenne pepper
pinch of nutmeg
1 package silken tofu, soft
freshly ground black pepper to taste
(1/2 cup regular or vegan Parmesan cheese*)
Scrub potatoes and peel if desired. Slice as thinly as possible. Drop in a pot of boiling water until slightly tender, about 5 minutes. Drain.
Slice onion very thinly.
Mix soy milk and spices. Place soy milk mixture in a blender and add the tofu, broken into small chunks. Blend until a smooth sauce is formed, 1-2 minutes depending on your blender. Adjust seasoning as needed. If using parmesan cheese, add to sauce.
Layer potatoes, onions and sauce in a large baking dish. Bake at 350° until potatoes are very tender and sauce is bubbly, about 20 minutes.
Replacing the heavy dairy of conventional scalloped potatoes makes a much healthier dish and raises the protein content to the level of a main dish.
*Vegan parmesan cheese adds a nice flavor, but the texture is rather gritty. Regular Parmesan is yummy, but not vegan.