Potatoes Au Gratin- the ultimate comfort food. I used to eat them all the time. Mostly the kind out of the box. I loved them. And recently I have made them from scratch for the family. Yes, the kind with cheese and milk. They love them.
They looked so good I figured I needed to figure out how to make them vegan so I could once again enjoy them, too. And ironically, a fellow blogger friend was looking for some guest posters to submit comfort food recipes. Though not a vegan blog, she decided to post this vegan recipe! I love when vegan recipes make it into the "mainstream"! Thanks Caroline for sharing the vegan love. Please check out her post on The PerkiomenValleyPatch!
Just a couple of really simple substitutions and you will have a healthier version of this classic dish. I served them to the family and they all loved them- Mr. Meat and Potatoes included. They taste just like the "real" thing to me- slightly burnt cheesy edges and all!
I am not a huge fan of "fake" cheese but the Daiya in this recipe creates a velvety smooth cheesy sauce that is not discernable from the "real" deal!
Potatoes Au Gratin
4 Russet potatoes, skin on, sliced thin
3 Tbsp vegan butter such as Earth Balance
3 tbsp all purpose flour
2 cups non dairy milk (I used So Delicious Unsweetened Coconut)
1 cup Daiya cheddar style shreds
1/2 cup Daiya mozzarella style shreds
1 tsp onion powder
Salt and pepper to taste
Preheat oven to 400 degrees.
In a sauce pan over medium heat add the vegan butter. Once melted stir in the flour whisking constantly for one minute.
Add the non dairy milk, onion powder and cheeses. Continue to stir until cheese is melted and the sauce is very smooth. Season with salt and pepper.
In a lightly greased baking dish layer the potatoes. Pour the sauce over top. Place in the oven and bake for 1 1/2 hours until bubbly and nicely browned.