Easy Scalloped Potato White Bean Skillet
Ingredients
The skillet base
-
1
tablespoon
extra virgin olive oil
-
1
medium
onion, sliced
-
3
cloves
garlic, minced
-
5
ounces
mushrooms, sliced
-
2 ½
cups
plant-based half and half, plain, unsweetened (or plant-based milk, plain, unsweetened)
The sauce
-
2
tablespoons
cornstarch
-
3
tablespoons
nutritional yeast
-
¼
teaspoon
nutmeg
-
½
teaspoon
paprika
-
½
teaspoon
ground mustard
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
The main ingredients
-
6
small
potatoes, peeled, thinly sliced (about 4.5 ounces each)
-
1
15-ounce can
white beans, rinsed, drained
The topping
Garnish (optional)
-
¼
cup
fresh parsley, chopped
Instructions
- Heat olive oil in a large cast iron skillet over medium heat and sauté onions and garlic for 7 minutes.
- Add mushrooms and sauté for an additional 2 minutes.
- In a small bowl, whisk together the plant-based half and half, cornstarch, nutritional yeast, nutmeg, paprika, ground mustard, salt, and black pepper until smooth.
- Pour the sauce into the skillet and stir until it thickens, about 2 minutes.
- Preheat the oven to 375°F.
- Mix the sliced potatoes into the skillet.
- Gently mix in the white beans until well distributed.
- Cover with foil and bake in the oven for 30 minutes.
- Remove the foil, sprinkle with ground cashews, and return to the oven for another 15-20 minutes until the potatoes are tender and the surface is golden brown.
- Garnish with chopped parsley and serve directly from the skillet.
Nutrition Facts (estimated)
Servings
4
Calories
415
Total fat
10g
Total carbohydrates
65g
Total protein
20g
Sodium
471mg
Cholesterol
0mg
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