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.