Scalloped Potatoes

Part of our CSA pickup this week included two pounds of red and yellow potatoes. Thursday morning, Greg suggested we make scalloped potatoes, and we just couldn't get the idea out of our head for the rest of the day. We opened up our favorite cookbook, Don't Feed the Bears, and there it was! One of the yummiest vegan scalloped potato recipes ever. Since the authors of the book don't care if their recipes are reproduced, and in fact encourage it, here it is (though, really, you should buy this book! It's our vegan bible):

Scalloped Potatoes (vegan)

1 tsp olive oil
1 onion, chopped
4 cloves garlic, minced
1/4 cup tahini
2 TBSP whole wheat flour
1 tsp salt
1 cup water
5 medium potatoes

Preheat over to 400 degrees. Thinly slice the potatoes; we didn't peel them since they were organic and we knew there wouldn't be some weird chemicals caked on. May as well take advantage of all the nutrients in that skin!
Heat oil in pan and saute onion and garlic on medium heat until onion is translucent. In a blender, mix together the tahini, flour, salt and water.
Layer the slices of potato in a lightly greased square pan, overlapping the edges. Use the onion and garlic mixture as the top layer, and pour on the tahini sauce. Cover with foil and bake for an hour. Uncover and bake for another 5-10 minutes, until golden brown. We topped ours with a bit of paprika and seasoned with salt and pepper.