4 to 6 Medium sized red skin potatoes
4 T Dairy free margarine
3 T Sweet rice flour
1 ½ c Warm chicken broth
½ c Soy milk (or other milk alternative, another 1/2 c. chicken broth works fine also)
1/8 t curry powder (optional)
1 t Onion powder
2 T Nutritional yeast
½ t Salt
Pepper to taste
Grease a medium casserole dish. Preheat oven to 400 degrees.
Slice the potatoes into ¼” slices and put them into the casserole dish. Set aside.
In a medium saucepan melt the 4 T of margarine over medium heat. Sprinkle in the sweet rice flour. Stir and cook for one minute. Add about ¼ of the warm broth and stir until smooth. Continue to add broth, a little at a time, stirring until smooth after each addition. Add the Milk substitute and again stir until smooth. Stir in curry powder, onion powder, nutritional yeast, salt, and pepper. Bring to a boil. Boil for one minute while stirring.
Pour the sauce over the potatoes and toss until potatoes are all coated.
Bake for 45 minutes, or until potatoes are tender.
4 comments:
That looks great! I love the curry powder addition, sounds flavorful.
Mmmmm cheesy potatoes! Yum!
Where do you buy nutritional yeast? Is that the same yeast in the 3 pack things that you use for bread?
Hi Liz. No, nutritional yeast is not the same as bakers yeast. In all honesty I have never bought it because my mother uses so much of it that she buys it in bulk and keeps me well stocked. She is a vegetarian and nutritional yeast is apparently loaded with B vitamins (among other good things I'm sure). She tells me you can buy it at any health food store. Just tell them you want nutritional yeast and they will know what you are talking about.
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