Here's a fun potato casserole/gratin. I've made it twice already and Mike said he'd be happy if I made it every week he likes it so much. Mike is a cheese and meat lover and I am a vegan, so I was a little worried he'd miss the cheese and gooeyness in a potato dish like this. But he loves it! Whuddaya know? I didn't sell it as a fake cheese and potato casserole; I just said it was baked potatoes.
I wish I had a picture of the potatoes on a plate to show more detail... and a better picture all-around. All I had was kitchen light to shoot by so it's not very pretty.
The recipe came from Chooseveg and I think it is okay to share it here. I made a few minor changes.
"Cheesy" Potato Casserole
Makes 6 large servings
4 to 6 large potatoes, thinly sliced (I used a mandolin)
1/2 cup (1 stick) vegan butter (I used Earth Balance)
1/2 cup flour (click here for gluten free options)
3 1/2 cups boiling water
2 Tablespoons soy sauce (I used wheat free tamari)
1 1/2 teaspoons garlic powder
1/4 teaspoon turmeric
Salt and pepper, to taste
1/4 vegetable oil (I used olive)
1 cup nutritional yeast flakes (Bob's Red Mill is gluten free)
14-ounce can diced green chilies, optional
1. Preheat oven to 450 degrees F.
2. Oil a large casserole dish and set aside.
3. In medium saucepan, melt the butter over low heat. Add the flour and whisk it continuously to form a roux. Add the boiling water, soy sauce, garlic powder, tumeric and salt, whisking continuously for 1 to 2 minutes or until sauce is thick and bubbly. Add the oil and nutritional yeast and whip again until smooth. Stir in green chilies, if desired.
4. In a large bowl, pour the sauce over the sliced potatoes and mix well, making sure all potatoes are coated. Pour potatoes and sauce mix into the casserole dish. Sprinkle the top with paprika. Bake, covered, for 30 minutes, then bake, uncovered for 30 minutes more, or until potatoes are tender and the tops is browned.
The first time I made this, it was done all the way through after cooking as directed. The second time, it wasn't quite done in the middle because I used more potatoes since there was more sauce than I needed the first time. The recipe calls for 4 large potatoes, but my large potatoes weren't large enough to accommodate all the sauce the first time. Second time I used 5 larger potatoes and it was a perfect potato-sauce ratio, but it needed about 15 more minutes cooking time. Also, my potato slices are almost paper-thin, cut with a mandolin; it might require longer cooking time if the slices are quite a bit thicker. I always leave the skins on my potatoes.
Also, the first time I made this I didn't have any green chilies, so left it out. Second time I added them and Mike liked it even better.