Scalloped Potatoes with Parsley Sauce

Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
Food Prep and Consulting by Chaya Surie Goldberger

Using healthier ingredients takes these scalloped potatoes up a notch, and the parsley sauce takes it to a whole new level. Colorful, unique, and delicious.

SERVES 8–10

• 4 medium or 6 small potatoes (a little more than 1 lb/500 g)
• 4 small or 2 large sweet potatoes (1½ lbs/680 g)
• 2 onions
• ¼ cup olive oil, plus more for drizzling
• ¼ cup flour
• 1 cup unsweetened soy milk
• 1 Tbsp chicken soup mix
• 1¼ cups boiling water, divided
• salt, pepper, and paprika, to taste
• 1 small celery root, peeled, cubed, and cooked in a little water until soft

Parsley Sauce

• 2 Tbsp olive oil
• 2 Tbsp flour
• 1 tsp mustard
• 1 cup unsweetened soy milk
• 3 Tbsp fresh parsley, chopped
• 1 tsp fresh lemon juice (optional)
• salt and pepper, to taste

Preheat oven to 350°F (175°C).

Thinkly slice potatoes, sweet potatoes, and onions in a food processor. Mix together in a large bowl. Drizzle some olive oil on the bottom of a round casserole or Pyrex dish. Pour potato mixture in.

In a medium-sized pot, heat ¹⁄₄ cup olive oil. Add flour and stir until blended. Whisk in soy milk and chicken soup mix dissolved in 1 cup boiling water. Cook, stirring constantly, until mixture boils and thickens. Add salt and pepper.