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Home Grown Recipes
Dijon Scalloped Potatoes
This is an appetizing dairy-free version of scalloped potatoes, with a rich mustard sauce. Great for a pot luck!
2 Tbsp (45 mL) oil (Safflower/canola/olive)
1 cups (500 mL) chopped green onion
1 tsp (5 mL) tumeric
1/3 cup (75 mL) flour - all purpose or whole wheat (preferably stone ground)
2 vegetable stock cubes
1/2 cup (125 mL) hot water
1/4 cup (60 mL) Dijon mustard
2 cups (500 mL) So Nice Soyganic (Original)
3/4 tsp (4 mL) salt
1/8 (0.5 mL) black pepper
6 cups (1500 mL) sliced potatoes (6 medium or 9 small, 1/8" slices)
In heavy bottomed pan, saute onions and turmeric in oil over medium heat for 5 minutes. Stir in flour, blend well, then cook for 2 minutes over medium heat. In small bowl, mix water and stock cubes to make broth. Stir broth into onions. Reduce heat and stir in mustard, So Nice Soyganic, salt and pepper. Place sliced potatoes into lightly oiled 9" x 13" baking pan. Pour mustard sauce over potatoes. Bake in 375 F over for 1 hour or until potatoes are cooked.

Serves 5-7

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