Potatoes, scalloped

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  "serving": "1 serving"
}

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{
  "id": "potatoes-scalloped",
  "emoji": "🥔",
  "status": "💪 Try Now",
  "name": "Potatoes, scalloped",
  "dataFilePath": "./data/eats/potatoes-scalloped.json",
  "slug": "potatoes-scalloped",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/potatoes-scalloped.md",
  "ingredients": [
    "4 pounds yukon gold potatoes\n",
    "CREAMY SAUCE OPTION ONE\n",
    "1.5 cups raw cashews (sub coconut milk? bit of vegan butter too?)\n",
    "2 cups vegetable broth\n",
    "corn starch to thicken (3 tbsp?)\n",
    "2 cups unsweetened non-dairy milk\n",
    "1/2 cup nutritional yeast\n",
    "nutmeg maybe? bit of kala namak?\n",
    "1 1/2 teaspoons salt\n",
    "OTHER STUFF\n",
    "1 tablespoon olive oil\n",
    "1 large onion, thinly sliced\n",
    "3 large garlic cloves, minced\n",
    "Optional for serving: vegan parmesan, chopped fresh chives\n"
  ],
  "method": "*   Slice the potatoes really thinly. Lay them out to dry, I think?\n*   TODO - make the sauce, not exactly sure yet... first sauté onion and garlic, i think, maybe in some butter instead of olive oil... then combine milk & broth and so on, blend it up, thicken it up with cornstarch, set aside?\n*   Layer sauce, potatoes, vegan cheese, sauce, and repeat\n*   Top layer of breadcrumbs maybe? Or not to keep it gluten free... do vegan cheese instead? Or just make sure that sauce is nice and covered?\n",
  "notes": "*   Original recipe with 4 pounds potatoes for 9 by 13 baking dish (117 sq inch). I have 8 by 8 baking dish, 64 square inch, so close to *half* recipe maybe? 2.5 pounds potatoes? Or maybe 3 or 4 pounds for a nice thick dish?\n",
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      "unit": "serving"
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  "yieldData": null,
  "measurementData": null,
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    "flattenedIngredients": [],
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