Lickity-Split Scalloped Potatoes

1 T. olive oil, plus additional for oiling pan
8 cups red skin potatoes, washed well, unpeeled, thinly sliced, and divided
1 cup red onion, finely chopped, and divided
1/4 cup nutritional yeast flakes, divided
salt and freshly ground pepper, to taste
2 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
paprika, to taste


Using a little safflower oil, lightly oil (or mist with oil) a
3-Quart casserole dish, and set aside.

Layer approximately 2 cups of the sliced potatoes in the bottom
of the prepared casserole dish.

Sprinkle 1/4 cup of the chopped onion, 1 T. nutritional yeast
flakes, and lightly season with a little salt and pepper.

Repeat the layering procedure with the remaining potatoes,
onions, and nutritional yeast flakes.

Drizzle the 1 T. of olive oil over the top of the potatoes and
then pour the soy milk over the top of the casserole.

Sprinkle the top with a little paprika, to taste.

Bake at 375 degrees for 60-70 minutes or until the potatoes are
fork tender.

Serves 6-8