Potato Au Gratin

November 20, 2018

 

 

 

POTATO AU GRATIN

 

POTATO AU GRATIN

FULL RECIPE VIDEO HERE

 

INGREDIENTS: 

Vegan

 

YIELD:

6-8

 

MEASUREMENTS: 

3-5 medium Potatoes, sliced

2 tbsps All-Purpose Flour

1 1/2 cups Shredded Shreds

1/4 of an Onion chopped

1 tbsp Extra Virgin Olive Oil

1 tbsp Dijon Mustard

1 cup Non-Dairy Milk, Unsweetened

1 tsp Mustard Seed

1/2 tsp Pink Himalayan Salt

1/2 tsp Ground Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

1 1/2 tsp of Oregano

1 tbsp Nutritional Yeast

 

Instructions:

1. Preheat your oven to 350º F.

2. In a large pot heat olive oil on a medium-high heat. Add in

onions and cook until translucent.

3. Lower heat to prevent burning. Stir in flour and quickly whisk-in half of non-dairy milk along with seasonings. Once all lumps are gone whisk other half of non-dairy milk and dijon mustard.

4.  Stir in your shredded cheese.

5. Lightly oil a baking dish and spoon in some of your cheese sauce. Lay down a layer of potatoes and continue to layer cheese sauce and potatoes, as if it you were layering a lasagna.

6. Top final layer of cheese sauce with cheese shreds, and cover with aluminum foil. Bake for 25 minutes.

7. Remove aluminum foil to allow top layer to get golden brown and crispy.

8. Enjoy warm with a side of roasted veggies.

 

 

 

 

 

RECIPE NOTES:

  • This can be easily prepared the night before an event. Allow to cool before storing in fridge.

  • If preparing night before, remove from fridge before baking and allow dish to get to room temperature to allow an even cooking process.

 

 

 

 

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