This Meatless Monday, we feature a recipe for scalloped potatoes, as well as potato growing, storage and preparation tips from our Vermont Fresh: A Fruit and Vegetable Handbook.
Kate Whelley-McCabe, a volunteer cooking, tasting and testing recipes out of the Vermont Fresh Handbook worked on this one. Her comments are below in italics.
Meatless Monday Recipe: Scalloped Potatoes
Serves 6 (adapted from Ian Knauer: Gourmet, February 2008, and epicurious.com)
Notes from Kate:
This recipe was a keeper! 15 minute prep, $5-$10 price, delicious. I’ve gotten a request to make it next year for Christmas dinner. Really easy.
¾ teaspoon nutmeg
- Preheat the oven to 350°F . Place a rack in the upper third of the oven.
- Grease a shallow baking dish, preferably not glass.
- Stir together the nutmeg, salt, and pepper in a small bowl.
- Thinly slice the potatoes (peeling them first if you so choose). Layer them in the baking pan so that they slightly overlap. Sprinkle each layer with some of the spice mixture and