The creamy texture of this Amasake Scalloped Potatoes dish makes it hard to believe that it does not contain any dairy products. It owes this to the amasake, a nonalcoholic fermented rice drink whose texture is that of heavy cream. In the fermentation process, the rice becomes sweet. More rice, liquids, and flavorings are frequently added to the amasake.
4 russet potatoes, unpeeled
2 large onions, peeled and thinly sliced
1 tablespoon freshly minced rosemary
1 tablespoon freshly minced thyme
1/8 teaspoon salt
Freshly ground black pepper
3 cups plain amasake
Preheat the oven to 350 degrees. If you do not have a nonstick pan, spray the baking dish with a vegetable oil spray.
Slice the potatoes into 1/4-inch rounds. Layer the onions and potatoes in the pan. Sprinkle with the chopped rosemary and thyme, salt, and black pepper. Pour the amasake over it. Cover with a very light dusting of paprika, then cover with foil and bake for 45 minutes.
Uncover and continue baking for 20 minutes, or until browned and crisp.
Recipe makes 5 servings.
Serving size: 1-cup
Calories: 255; Total Fat: 1g; Saturated Fat: 0.1g; Cholesterol: 0mg
Did You Know?
Thyme tastes delicately green with a faint clove after-taste, It ranks as one of the fines herbes of French cuisine.
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