Denver

Vegan Cooking with Gillian – Cheesy Potato Casserole

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When I was younger scalloped potatoes & potatoes au gratin were some of my favorite dishes. You can probably tell through my posts that potatoes are my favorite food, hands down. I haven’t found a good alternative to the potatoes I ate growing up as a vegan and thought I would combine a little from each recipe to make this vegan version. It’s closer to scalloped potatoes than potatoes au gratin but it still has some of the characteristics of each. This dish is super rich and best enjoyed as a side for a holiday meal or it can be made into a casserole with broccoli, spinach, and some chik’n thrown in. Either way, it’s one of my favorite ways to make potatoes.

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What you need:

6 potatoes, sliced thinly (or as thin as you can get them, a mandolin would be perfect for this – note to self)

1 onion, sliced thinly

3 cloves garlic, minced

1/3 cup coconut or olive oil

1 cup earth balance

1 cup flour

3 1/2 cups non-dairy milk

3 1/2 cups hot water

2 tsp salt

1 tsp pepper

4 Tbsp soy sauce

1/2 Tbsp dijon mustard

1 tsp. turmeric

1.5 cups NOOCH

1/2 tsp. smoked paprika

1 Tbsp. Poultry seasoning (if this isn’t available pre-mixed, you can add ~1 Tsp each of sage & thyme and 1/2 tsp of rosemary)

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Preheat the oven to 350.

Boil the potatoes until al-dente (~10 minutes), drain and set aside to cool.

In a stock pot, sauté onions & garlic with a little bit of salt and pepper until tender and slightly caramelized. Once soft, add in the butter & flour stirring until thickened and dissolved. Add milk & water and whisk until well incorporated. Add in the rest of the spices & oil and stir until well mixed.

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In a large casserole dish, lay down the first layer of potatoes and cover with sauce, repeat this pattern until everything is used up with the sauce on top (depending on the dish this is 2-3 layers)

Cover & bake until the potatoes are soft (~15 minutes) Remove the cover and bake for another 10 minutes until the top is brown.

Allow to cool for 10-15 minutes before plating, as the sauce will thicken as it cools.

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