Outstanding Cheezy Potato Bake
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
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.
SO HOW'D IT GO?
Super easy to make and quite tasty! Thanks for the recipe! I added some herbs to my 'cheese' sauce, that's the only thing I switched up!
We had a similar version of this tonight. My husband made it with lots of broccoli instead of onion. Mmmmmm!!!
I thought this was pretty good but not outstanding. However, my omni boyfriend loved it and wants me to make it again. :)
This was so yummy. My DH and I licked the pan clean. I whisked a couple teaspoons of cornstarch into the milk mixture and and also whisked in some mustard to give it more of a cheesy tang. I sprinkled some "bacon" bits between the layers. There were no leftovers. So awesome.
I made these last night, with a twist! Instead of adding extra soymilk before baking, I used red wine. The resulting color was a little strange (almost looked like gravy) but they tasted amazing. Big thumbs up from DH! I will definitely make these again.
Yummy! It's funny there are all these rave reviews for such a loose, general recipe, but we all seem to love it! Perhaps that's why: we can do whatever we want with it, and it's still good! I used 5 Russet potatoes and 1 onion, placed in an 8x8 dish, used probably 3/4 cup nutritional yeast, a cup of soy milk maybe? I had to add some more water to cover the potatoes. I also used granulated garlic, paprika, and parsley (and salt and pepper) sprinkled on top. Very yummy and cheezy and good.
Absolutely divine. The only things I changed: I added more cheez sauce (as I saw fit...didn't really measure it...) and I sprinkled garlic granules in between the layers as well. Served with roasted brussel sprouts.
I made these last year for thanksgiving and everyone loved them. I too forgot to layer so just poured the sauce over it.........still turned out great. Thanks for the recipe
this recipe was really good, but it needed a little more of the cheesy sauce. i think with that it will be perfect!!
I've made these a couple times now....and they're in the oven again right now! Everyone loves them!
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