Scalloped Potatoes And Peas
Creamy scalloped potatoes layered with sweet peas create a comforting dish perfect for family dinners or casual gatherings. The mild flavors of soy milk and whole wheat add a wholesome touch, making it suitable for vegetarians and those seeking a hearty, nutritious meal.
Ingredients
Instructions
- Set oven to 400°F.
- Scrub potatoes and remove eyes or bad spots.
- Slice potatoes paper-thin using a food processor or knife.
- Oil-rub a 1-quart baking dish or two 1/2-quart dishes.
- Layer half the potatoes, onions, flour, and salt in the dish.
- Cover with all the peas.
- Top with layers of remaining onions, potatoes, flour, and salt in that order.
Tips & Substitutions
For a creamier texture, consider adding a layer of soy milk between the potato and pea layers. If you prefer a gluten-free version, substitute whole wheat flour with a gluten-free flour blend. You can also experiment with different types of potatoes like Yukon Gold for a buttery flavor. Make sure to slice the potatoes uniformly for even cooking.
Serving Suggestions
Scalloped Potatoes and Peas make a comforting side dish that pairs beautifully with roasted meats or a fresh salad. For a complete meal, serve alongside a protein like grilled chicken or fish. You can also enjoy it as a standalone vegetarian dish with a dollop of Health Nut Spread for added creaminess.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 20-25 minutes. You can also microwave individual portions for a quick meal, but the oven method retains the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Potatoes And Peas contains roughly 18 calories, with 0g protein, 3g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 490mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Absolutely! You can incorporate other vegetables such as sliced carrots or broccoli to enhance the dish's flavor and nutrition. Just ensure that the vegetables are cut thinly to cook evenly with the potatoes.
What can I use instead of soy milk?
If you prefer, you can substitute soy milk with almond milk, oat milk, or any other plant-based milk. Just keep in mind that the flavor might vary slightly, so choose one that complements the dish.
How can I make this dish ahead of time?
You can prepare the entire dish up to the baking step, cover it tightly, and store it in the refrigerator for up to 24 hours. When ready to serve, simply bake it as directed, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).