Hope everyone has had a happy Sunday!
I have loved this dish from a young age and always associate it with feelings of home and warmness in my youth. I thought it was only fair to veganise it so I could enjoy it again, especially in the colder months. This dish is so indulgent that it will knock your socks off. Only not as heavy as fatty and heavy as its non-vegan version. Please do not add cheese! Or at least try it first without it, because I guarantee that you will not need it with this. Many would probably say that it looks like the kind of thing that would call for some kind of cheese either through it or on top of it, but that is only because they are accustomed to that kind of restricted taste palate. I detest when flavor problems are masked over by slathering cheese over vegetables for example, making them easier to down, instead of seeking out other interesting flavor combinations that serve to pay off much better. If you insist however, at least make it Potato Au Gratin by adding minimal grated cheese over the top and sprinkling on a layer of breadcrumbs.
Some recipes call for pre boiling the potatoes, or at least pre cooking them in some way, but I like to save time by skipping on this. The potato are sliced thin enough that they do not require a lot of time to cook. Not only is time saved, but by allowing the potatoes to bake in the creamy mixture raw means they come out tastier after having absorbed the flavors. Yum! This is such an awesome one to bring to barbeques or other social gatherings because its a good vegan option and others will want a helping of it too. I'll eat a serve of it with every main meal over the remaining days until its through, never tiring of it.
Ingredients:
- 4 or 5 yellow potatoes, sliced
- 1 large brown onion, sliced
-1/2 cup Nuttelex, or vegan butter of choice
- 1 tbs flour
- 1/2 tsp garlic paste
- 3 cups soy milk
- 1 tbs Dijon mustard
- 2 tbs nutrional yeast (yeast flakes)
- 1/2 tsp parika
- dash of cayenne pepper
- salt and pepper to taste
- chopped chives to top
Method:
Start by preheating your ovens to 180 degrees Celsius! Maybe a little lower if you have a strong fan forced one.
If you have a mandolin, that would really come in handy here to slice up your potatoes uniformly thin, however if you are like me and you don't, just slice them by hand 5mm thin or less. I like leaving the skins on so they form a crispy deliciousness.
Grease a dish and lay down some potato like so, ensuring that it is even and has full coverage.
Next add a sporadic layer of your onion.
Continue alternating between potato and onion layers until the dish is close to full. Ensure that you finish with a potato layer.
Heat a pot over medium heat, and once hot add your butter and melt.
Add your flour to the melted butter and stir to fry with the butter, allowing the starch grains to burst.
Add your paprika, cayenne, nutritional yeast, Dijon, garlic paste and stir to combine.
Next add your milk and increase the heat. Now is the time to season with salt and pepper and to taste to ensure the flavor is good and that it is salty enough considering that potatoes can be quite bland.
Bring to the boil to make sure everything is nice and fused and seasoned. Simmer for 5 minutes.
Remove the pot from the heat and pour the mixture over your layered potato and onion. Top with chopped chives. Note the feeling of anticipation that will overcome you right at this moment ha ha.
Bake in the oven for approximately 45 minutes. Test if its ready by inserting a skewer. If the potatoes are soft and you reach the bottom, along with the top having browned, it is ready. Let it stand for 5 to 10 minutes so that it thickens and develops.
It stays great for a few days and it works as a side dish to almost anything if you ask an indulgent eater like me haha, but you can see here that I served it with a simple salad. You may want to double up if you want more at hand for stocking up or require bigger servings for entertaining, or what have you.
Eat well,
xoxo Cody
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