And Now For Something Completely Different. Vegan Au Gratin Potatoes!

Standard

au gratin potato

 

Don’t be alarmed that this is not one of my famous (okay, not famous yet, but a girl can dream) tortillas.  There’s a good chance that the leftover potatoes will end up in a tortilla tomorrow!

I had organic gold potatoes in the pantry and as you may know, organic potatoes grow eyes much faster than conventionally grown.  This is not a complaint.  It’s just how it is.  So it was time to do something with them.

Here is my version of vegan Au Gratin Potatoes:

1 medium sweet potato sliced thin (I used a mandolin slicer which I forgot I had–I DO love my kitchen gadgets!)

5-7 mediumish gold potatoes (or whatever type you like or have on hand)

2 cups (ish) chopped kale, stems removed (optional or you could use spinach)

1/2 or so medium red onion (or whatever onion you have) sliced thin and/or chopped (your choice)

1-1/2+ cups plain non-dairy milk (I used half coconut milk and half almond milk)

2 Tbl flour

1/2 to 2/3 cup nutritional yeast

1 tsp or to taste garlilc powder (I meant to use fresh garlic so feel free)

1 tsp or to taste onion powder

1/4-1/2 tsp white pepper (I probably used more because I really like it.  You could use black pepper if you don’t have white)

1/4 tsp or so turmeric (optional)

1/4 tsp or so paprika

sea salt to taste (I only sprinkled a bit on top before baking as I’d prefer to leave the salting to the individual taste, plus the coconut bacon is quite salty)

Coconut Oil or vegan margarine (optional)

1/2-1 cup vegan cheese shreds (I used half Daiya Chedder Style and half Trader Joe’s Vegan Mozarrella Style Shreds)

Phoney Baloney’s Coconut Bacon (or other vegan bacon bits, optional.  I plan to top my serving with right before I eat to maintain the crispiness)

Preheat oven to 400 degrees F. Layer potatoes in a casserole dish (I used a 9×13 glass dish). I started with a layer of gold potato and then a layer of sweet potato and then gold potato.  Then I put in the kale and onions and then another layer of sweet potato and then a top layer of gold potatoes.  You can do this part however you’d like.  I then brushed on a bit of coconut oil (this is not required or you can use dots of vegan margarine). In a separate bowl, whisk together milk, flour, seasonings and yeast. Pour over potatoes.   I sprinkled a bit more nutritional yeast over the top.  Cover with foil and bake for 40 minutes.  Remove foil and sprinkle with vegan cheese shreds, recover and bake for 10 minutes.  Remove cover and bake for another 10 minutes. Remove from oven and let stand for 10 minutes.

Enjoy!

Healthy Hypocrite Tip:  If you dish is very full before you cover with the foil, spray the foil with a little cooking spray.  Always put shiny side of foil down.

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One response »

  1. Pingback: What’s In My Tortilla Today? I Told You So! | Healthy Hypocrite

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