Vegan Scalloped Rosemary Potatoes Recipe from Jessica Seinfeld
Step-by-step instructions to make Vegan Scalloped Rosemary Potatoes in just about 1 hour 30 minutes
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Cooking tools:
- Mandoline
- Food processor
- Cast iron skillet
- Baking dish
- Oven
- Chef's knife
- Paring knife
- Cutting board
- Measuring spoon
Ingredients
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1¾ cups water or vegetable broth
- 1¼ teaspoon kosher salt
- 2 pounds russet potatoes, unpeeled
- 6 tablespoons extra virgin olive oil
- 1 teaspoon chopped fresh rosemary
- ¼ teaspoon freshly ground black pepper
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