Soy Scalloped Potatoes

Soy Scalloped Potatoes. (RECIPES FOR KIDS)

"Here's a deceptively rich-tasting version of scalloped potatoes.
 It gives you the benefits of soy, minus the bother of making a
 flour-thickened white sauce."

6 large or 8 medium potatoes, preferably red-skinned or Yukon
 gold
2 Tbsp. non-hydrogenated margarine or whipped butter
2 large onions, quartered and thinly sliced
One 12.3-oz. package silken tofu
1/2 cup low-fat milk or soymilk

1. Bake or microwave the potatoes in their skins until done but still firm. When cool enough to handle, peel, and slice about 1/4 inch thick.

2. Preheat the oven to 375[degrees]F.

3. Heat the margarine in a medium skillet. Add the onions and saute over medium heat until soft and golden.

4. Puree the tofu in a food processor until very smooth, and drizzle in the milk with the blade still running.

5. Combine the potato slices, onions, and pureed tofu in a large mixing bowl and stir together thoroughly but gently (don't worry if the potato slices break apart). Season with salt.

6. Transfer the mixture to an oiled large shallow baking dish. Bake until the top is golden and slightly crusty, 40 to 45 minutes. Let the casserole cool for 5 minutes and serve. Makes 6 servings.

COPYRIGHT 2003 Vegetarian Baby and Child
COPYRIGHT 2008 Gale, Cengage Learning