Soy Scalloped Potatoes

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 large red potatoes or 6 large yukon gold potatoes or 8 medium red potatoes or 8 medium yukon gold potatoes
• 2 large onions, quartered and thinly sliced
• 12 1/3 ounces silken tofu
• 1/2 cup soymilk or 1/2 cup nonfat milk

Recipe

• 1 bake or microwave the potatoes in their skins until done but still firm. [about 5 minutes if doing single large potato].
• 2 when cool enough to handle, peel, and slice about 1/4 inch thick.
• 3 preheat the oven to 375°f.
• 4 if using margarine heat 2tsp in a medium skillet or use water or a bit of broth then dd the onions and saute over medium heat until soft and golden.
• 5 puree the tofu in a food processor until very smooth, and drizzle in the milk with the blade still running.
• 6 combine the potato slices, onions, and pureed tofu in bowl and stir together thoroughly but gently season with salt. if the potatoes start to break apart, it's ok.
• 7 transfer the mixture to a sprayed or oiled large shallow baking dish.
• 8 bake until the top is golden and slightly crusty, 40 to 45 minutes.