Dijon Scalloped Potatoe
Makes 6 cups (1.5 L)
Scalloped potatoes are generally made with plenty of milk, cream, and butter. This version is dairy-free, and the fat content has been kept to a minimum. It comes to life with the unique combination of miso and Dijon mustard. The sauce begins with a roux, a classical French cooking technique for thickening sauces in which wheat flour and fat (in this case, coconut or olive oil) are cooked together until the raw flour taste is no longer apparent. Using a roux results in a smooth sauce.
1/3 cup (85 mL) unbleached all-purpose flour
3 tablespoons (45 mL) coconut or olive oil
2 cups (500 mL) hot low-sodium vegetable broth or stock
2 pounds (900 g) unpeeled potatoes, cut into 1/4-inch (5 mm) thick slices
1/2 red onion, thinly sliced
3 tablespoons (45 mL) miso
1 1/2 tablespoons (22 mL) Dijon mustard
1/4 teaspoon (1 mL) black pepper
Put the flour and oil in a saucepan over medium heat and stir well to combine. Cook for 3 minutes, stirring frequently to prevent the flour from burning. Remove the roux from the heat and allow to cool for 1 minute before adding liquid. This will prevent clumping when the hot liquid comes in contact with the roux. Add broth gradually, stirring with a whisk or wooden spoon, until it is all incorporated into the roux. Return mixture to heat and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
Preheat the oven to 375°F (190°C).
Layer one-half of the potatoes in a lightly oiled 9 × 13-inch (23 × 33 cm) baking dish. Spread the onion slices evenly over top, followed by the remaining potatoes. Combine miso, mustard, and pepper in a small bowl and stir until miso is dissolved. Remove the sauce from heat and stir in the miso mixture. Pour the sauce over the potatoes, cover, put in the oven, and cook for 30 minutes. Remove cover and cook for 20 minutes or until potatoes are cooked.
Per cup (250 mL): calories: 223, protein: 5 g, fat: 8 g, carbohydrate: 34 g (3 g from sugar), dietary fibre: 5 g, calcium: 25 mg, iron: 1.5 mg, magnesium: 38 mg, phosphorus: 118 mg, potassium: 658 mg, sodium: 463 mg, zinc: 1 mg, thiamin: 0.2 mg, riboflavin: 0.1 mg, niacin: 3 mg, vitamin B6: 0.3 mg, folate: 42 mcg, pantothenic acid: 0.5 mg, vitamin B12: 0 mcg, vitamin A: 37 mcg, vitamin C: 30 mg, vitamin E: 1 mg, omega-6 fatty acids: 1 g, omega-3 fatty acids: 0.1 g
Percentage of calories from protein 10%, fat 30%, carbohydrate 60%