Where it's ALL about food!

Toggle Navigation

Amasake Scalloped Potatoes


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.

Nutrition Information

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.

You may also like...

Share This Page

Potato Recipes | Back to Recipe Collections