Saturday's dinner was pulled from one simple question. "What meal comes from yukon potatoes?" We hadn't gone shopping yet for the week and it was slim pickings around the fridge. I was flipping through my Imus Ranch cookbook searching for that twice baked potato recipe I've been meaning to try when I came across a page for Scalloped Potatoes. Yum!
The recipe is fairly simple: potatoes, soymilk, nutritional yeast plus salt and pepper. Basically you layer up the potatoes in a casserole dish and bake for 45 minutes.
I decided to pair up my potatoes with a soup since I came across a Broccoli and Cheeze recipe in the Imus Ranch book. I had some Daiya to spend but no broccoli so I made some modifications. My version is essentially...
1/4C olive oil
1/2C chopped onion
1 clove garlic
2 cups broth
I put a little pepper on top to garnish. The soup was OK but to be honest I haven't really cared for Daiya so there weren't any high expectations. Just a simple out-of-groceries dinner!