Vegan Purple Potato Gratin
1 yellow onion, diced
1 leek, diced
1/2 tablespoon olive oil
6-8 purple potatoes (roughly 2 pounds), peeled, rinsed, and sliced 1/4" thick
4 tablespoons all-purpose flour or wheat flour
1/4 cup vegan parmesan cheese (I use Galaxy)
salt and pepper, to taste
3-4 slices cooked faux bacon, diced (I use Lightlife smart bacon)
1 cup nondairy milk (I use almond milk)
2 cups vegan cheddar cheese (I use Daiya)
1. Preheat oven to 375°F. Saute onion and leek in a skillet with the olive oil. While this sautes, toss potatoes with the flour, vegan parmesan cheese, and salt and pepper to coat. Mix in the onion and leek.
2. Add cooked bacon to the potato mixture and then add to a casserole dish.
3. Pour the almond milk in to the casserole dish containing the mixture. Cover the mixture in the vegan cheese, and spread evenly.
4. Place in the oven and bake for 50 minutes to 1 hour. Remove and let cool for eating.
Source of recipe: I wrote the recipe. http://veganmiss.blogspot.com/2010/07/alexis-purple-potato-gratin-joes.html
SO HOW'D IT GO?
I made this with some omissions. I left out the onion, leek (both for allergies), the parmesean and the bacon. I didn't have those ingredients. This is yummy! I don't know if I'll make it again because I just bought purple potatoes so I could try them and I don't notice much of a difference between them and other potatoes. My favorite part is the coating on the potatoes mixed with the milk. Thanks for the recipe!