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?
This dish was heavenly. The potatoes were baked perfectly and the sauce was amazing. I much prefer the cheez sauces made with nutritional yeast to the vegan cheeses, which I've never been too crazy about. This will definitely be one of my go-to recipes from now on.
Ohmygosh, these we're sooooo amazing. I doubled the recipe because we were having people over and I followed some other people's advice and added in Paprika. I also added some turmeric for color. Only things I would change in the future would be to make more sauce (it was so amazing!) and slice the potatoes thinner. Thanks for the recipe!!
I thought this recipe looked kind of simple and boring, but there were so many rave reviews I decided to give it a try. I sometimes crave that cheesy hot potato comfort food. I followed the recipe but halved it. These were so freaking delicious that I couldn't stop eating them! I was eating them with a fork over the stove after they were done and I was still cooking other things. Definitely going to make these on a regular basis! :)
No one in our family is vegan, but this dish was SLAMMIN'!!!!
who knew vegan dishes could be SOOOOO GOOD?!!
i highly recommend this dish to EVERYONE! :)>>>
OK, so I made a batch of this and ate it for breakfast lunch and dinner...probably not so nutritious, but absolutely delicious! Yummers!
Thanks everyone! :)
I never liked augratin potatoes growing up, but I just finished licking the plate of some of these... mmmm.... it was the second time I made them and I kind of estimated on the measurements because I used 5-6 russet potatoes which are a bit larger than red ones (I fill a 9x13 pan). I just tried to add a bit more sauce and used a whole onion instead of a half, and as I expected it turned out great! This is definitely my new favorite comfort food. I think I usually add too much pepper (sprinkled evenly on 4-5 layers is a bit spicy for me), but otherwise I love this dish SO much. I even baked it on a day when it was already 95 F outside, I was that excited - we went out of town for a few days and I couldn't wait to get home and cook. This is the greatest, most awesomely simple recipe. I am going to share it with my omni family as soon as I can make a batch without eating it before we get there. My husband loves this too, although he's diabetic and potatoes whack his sugars a bit so he can't eat too much at a time. We love you allychristine! :D :)>>>
Oh man... So based on all the reviews, I doubled the recipe hoping to have leftovers. Between my omni partner and myself, we ate the whole tray over a day and a half! So amazing~
I used more onion than I thought I should and was glad, because I kept picking the crispy ones off the top while it was cooking. Yum! Also, I added garlic powder, cayenne and smoked paprika to the sauce mixture. Thanks for the great recipe!
I made this last night...I LOVE potatoes, I didn't use the yeast(I don't care for it), and I used Almond milk, and added italian seasoning in place of thre salt(I'm trying to cut back), and added the earth balance, and lots of onions....let it bake til it was crunchy ontop.....I was in heaven..I ate the whole 8x8 dish myself.....Thanks for a great recipe...and I put a cookie sheet underneath it while it was baking to catch the spills.
Made this tonight and pretty much kept it the same except I added fresh jalapenos to the layers. Mine turned out a bit too soupy. I added too much rice milk to the mixture, still had a nice flavor and everyone enjoyed it; next time I will be more careful of my liquid amounts.
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