Vegan Scalloped Rosemary Potatoes
Active Time: 20 minutes | Total Time: 1 hour 30 minutes | Serves 4 to 6 | Vegan | Gluten Free
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1¾ cups water or vegetable broth
- 1¼ teaspoon kosher salt
- 2 pounds russet potatoes, unpeeled
- 6 tablespoons extra virgin olive oil
- 1 teaspoon chopped fresh rosemary
- ¼ teaspoon freshly ground black pepper
Heat the oven (with the oven rack in the middle) to 400°F.
In a 10-inch cast iron skillet or 2-quart baking dish, scatter the onion and garlic slices over the bottom. Pour in the water (or broth). Sprinkle with ¼ teaspoon of the salt.
Using a sharp knife, food processor, or mandolin, thinly slice the potatoes into no more than ⅛-inch thick rounds. You’re going to make 2 layers of potatoes. For the first layer, using half of the potatoes, start from the outside and lay the potatoes in concentric circles to work your way to the middle, overlapping as you go. Drizzle with 2 tablespoons of the oil. Sprinkle with ½ teaspoon of the rosemary, ½ teaspoon of the salt, and ⅛ teaspoon of the pepper.
Add the second layer using the remaining potatoes, 4 tablespoons oil, ½ teaspoon rosemary, ½ teaspoon salt, and ⅛ teaspoon pepper. Press down the layers so they are level.
Bake for about 1 hour and 15 minutes, or until the potatoes are tender and can be easily pierced with a paring knife. Let rest for 10 minutes before serving.
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