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Outstanding Cheezy Potato Bake

What you need: 

oil, as needed
6 small-medium red potatoes, sliced in 1/2" rounds
1/2-1 yellow onion, sliced
vegan buttery spread, to taste (I use Earth Balance)
salt and pepper, to taste
1/2 cup nutritional yeast
1-1 1/2 cups unsweetened nondairy milk or water

What you do: 

1. Preheat the oven to 450 degrees F. Prepare a casserole dish (I used an 8x8" glass pyrex) with oil to cover the bottom. Set aside. Add 1 layer of potatoes to the bottom of the dish (I used 2 potatoes per layer, for 3 layers).
2. Add some sliced onions to the top of the potatoes, season with lots of salt and pepper, and add a few dollops of vegan butter on top of the layer.
3. Add the nutritional yeast to a bowl, and pour in enough milk or water (I used a mixture) to make a sauce (medium thinness). Season this with salt and pepper. Pour some of the sauce over the first layer, but remember you need enough for 3 layers.
4. Continue to layer the dish with potato, onion, salt, pepper, vegan butter, and cheezy sauce. You should have enough sauce to pour some on top. I recommend lots of onions on top because they brown so beautifully. Make sure you season with enough salt and pepper!
5. Pour some milk in the dish to about 1/2 up the dish. Bake for 45 minutes-1 hour (until the potatoes are very tender, and the sauce is bubbling).
Honestly, we could not tell any difference between this and the au gratin potatoes of our past.
Source of recipe: I created this recipe.

Preparation Time: 
about 1 hour
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

We've made this twice now, and I'm about to embark upon my third go - this is AMAZING. I love that it's simple enough that I can get everything together with what I have on hand, yet it tastes consistently delicious  (which tells me that it's not just hunger talking when I say that I like it). I ate it leftover for lunch the next day, and I had even the meat eaters jealous (even after I explained the ingredients!!).

This, simply put, is my favorite potato dish. Thank you so much for sharing! ;)b

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This was soooo fabulous. Dare I say better than the real thing?  I'm new to veganism... with recipes like this, I won't ever think I'm missing out on anything. Yeah!! I added flour to my nutritional yeast mix, to ensure a thicker sauce. No other changes made

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This was great! My kids loved it! I made it more casserole style by adding fresh chopped vegis  :)

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I'm so glad!!!

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Oh my god, AllyChristine!
I won't lie, I didn't have very high hopes for this recipe based on past experiences with vegan cheeses. However, as a broke college student, I had everything in the apartment and nothing to eat so I took a jump.
This is delicious. I think I've died and gone to vegan heaven--where the cheese ALWAYS tastes good.
thank you SOOO much for sharing this recipe with us! I'm so incredibly happy. (and full).

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LOVED it :) 

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When I see/hear the words cheezy and potato in the same sentence, I'm there! I needed something quick and easy to make last night, and I decided this would be it. It was great! I'm thinking about making it again today! :)  I skipped on the EB because I didn't have any. I'll probably do that quite often since I'm trying to watch my fat intake. Oh, and the onions were a fab addition! I think I'll add more next time!

:)>>>

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:-D

OMG made this and brought some to my FIL the anti-veg*n.  His comment was "This is my recipe, right? Never thought of baking it!" Mind you, his recipe uses heavy amounts of dairy that make even me blanch at the fat content alone!

;)b ;)b ;)b

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This was tastey! When I made it I left the skins on the potatoes, then added some garlic and peas in every few layers. All the additions were great (especially the peas!). I found I only had to cook it for about 35 min and left it uncovered the whole time to get a nice crisp on the top. Thanks!

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Great recipe! Since I like to play with recipes, I'm using half white potato and half sweet potato. And next time, I'll add a cup of chopped spinach and some crushed garlic to the white potatoes. After that, maybe some broccoli florets or asparagus pieces. Then some curry spices (cumin, coriander, turmeric, chili powder, cayenne, fenugreek). The possibilities are making me hungry!

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