When I think of rosemary I always think of potatoes. I also associate it with some kind of meat roast but I don't eat meat or animal products. I have made a scallop potato dish primarily on the stove and finished off under the oven broiler.
Scalloped Potatoes with rosemary
Four large potatoes (I used baking potatoes)
2 cups vegan cheese sauce
1/4 cup sundried tomatoes(optional)
3 tablespoons tomato confit for garnishing (optional)
3 tablespoons caramelized onion for garnishing (optional)
Fresh or dried rosemary (used dry Sicilian rosemary)
Vegan cheese sauce
1 small carrot
1 onion sliced
3 tablespoons rice flour
3 tablespoons tapioca flour
1 tablespoon butter (I used vegan butter)
1 tablespoon apple cider vinegar
3 tablespoons nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups milk (used soy)
Salt and pepper
Salt and pepper
Saute the cooked carrots and onions in butter.
Add dry ingredients and mix well.
Add milk, cook down until thickened and puree.
I blanched the scalloped potatoes quickly in boiling water because it was going to be cooked on top of the stove. My oven has a broken lower element.
Spread sliced potatoes in a large non stick pan or skillet that is oiled or buttered.
Pour cheese sauce on top.
Add rosemary, sundried tomatoes and black pepper. Simmer covered until the potatoes are tender.
Since my top element on the oven still works, I transferred the potatoes to a couple of mini cast iron skillets. I garnished with tomato confit and caramelized onions and put under the broiler to crisp up the top.
Tomato confit
seven to ten plum tomatoes fresh or canned
2 tablespoons olive oil
1 tablespoon sugar or maple syrup or agave nectar (I used maple).
2 cloves minced garlic
1/2 teaspoon thyme
1/2 teaspoon salt
3 tablespoons red wine vinegar or balsamic
Caramelized onion
1 sliced onion
1 tablespoon red wine vinegar
1 teaspoon sweetener (I used agave nectar)
Saute onions in hot oil in a pan and add the other ingredients. Cook down until browned.
Cook garlic in oil then add the rest of the ingredients simmering until moisture is evaporated.
Most scallop potatoes are usually a side dish on a table with a protein and other items.
With a salad and some buttered peas it was a perfect brunch for us.
Thanks for stopping by!
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