Scalloped
Potatoes with Corn
3 large potatoes
2 heaping tablespoons of whole-wheat flour
White pepper to taste
Paprika to taste
Salt to taste
1 10oz bag of frozen corn
2 1/2 cups soy milk
Preheat the oven to 350° F
Scrub the potatoes or peel them if you wish. Cut them into 1/8-inch-thick
slices. Layer one-third of the potatoes into a 2-quart or 8 inch by 8
inch casserole. Sprinkle with half of the flour, salt, pepper and paprika
to taste. Spread half of the corn over this. Repeat with another third
of the potatoes, flour, salt, pepper and paprika. Spread the remaining
corn. Finish with the final third of the potatoes. Pour the soy milk over
the vegetables. Cover and bake for 30 minutes. Uncover and bake for another
45 minutes, or until the sauce has thickened slightly and the potatoes
are lightly browned on top. Let stand for a few minutes before serving.
From " The New McDougall Cookbook"
