Name: Easy Scalloped Potato White Bean Skillet
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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); 2 tablespoons cornstarch; 3 tablespoons nutritional yeast; ¼ teaspoon nutmeg; ½ teaspoon paprika; ½ teaspoon ground mustard; ½ teaspoon salt; ¼ teaspoon black pepper; 6 small (about 4.5 ounces each) potatoes, peeled, thinly sliced; 1 (15-ounce) can white beans, rinsed, drained; ¼ cup ground cashews; ¼ cup fresh parsley, chopped

Description

This delicious, 100% plant-based Easy Scalloped Potato White Bean Skillet recipe highlights the comforting versatility and satisfaction of whole potatoes, cooked with onions, garlic, mushrooms, and white beans, with a non-dairy creamy sauce, and crunchy cashew and parsley topping.

Ingredients

Scale

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)
2 tablespoons cornstarch
3 tablespoons nutritional yeast
¼ teaspoon nutmeg
½ teaspoon paprika
½ teaspoon ground mustard
½ teaspoon salt
¼ teaspoon black pepper
6 small (about 4.5 ounces each) potatoes, peeled, thinly sliced
1 (15-ounce) can white beans, rinsed, drained
¼ cup ground cashews

Garnish: (optional)

¼ cup fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large cast iron skillet over medium heat. Add onions and garlic and sauté for 7 minutes.
Add mushrooms and sauté for an additional 2 minutes.
While vegetables are sautéing, mix together the sauce in a small bowl: whisk together plant-based half and half (or plant-based milk), cornstarch, nutritional yeast, nutmeg, paprika, ground mustard, salt, and black pepper with a whisk until smooth.
Pour the sauce into the skillet and stir until it thickens (about 2 minutes).
Preheat oven to 375 F.
Mix the potatoes into the skillet with a spoon.
Gently mix in the white beans with a spoon, until ingredients are well distributed.
Remove from stove, cover with foil, and place on top rack of the oven. Bake for 30 minutes.
Remove foil, sprinkle with ground cashews, and return to oven. Bake for 15-20 minutes, until potatoes are tender, and surface is golden brown.
Remove from oven. Garnish with chopped parsley. Serve in skillet.
Makes 4 entrée-sized servings.

Notes

Produced with AICR in partnership with Idaho Potatoes

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Entree
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 415
Sugar: 3 g
Sodium: 471 mg
Fat: 10 g
Saturated Fat: 1 g
Carbohydrates: 65 g
Fiber: 11 g
Protein: 20 g