Au Gratin Potatoes (V, V+, GF)
November 10, 2019
Ingredients
- 4 Yukon gold potatoes (unpeeled and cut into thinly sliced rounds)
- 1/2 of a medium onion (sliced in thin rings)
- 1/3 cup chardonnay (white wine)
- Salt and pepper to taste
- 1 cup vegan sour cream (I use Tofutti)
- 1/3 cup vegan parmesan cheese (I use Good Earth)
- 1/2 vegan shredded cheddar (I use Daiya)
Directions
- Step 1 Preheat the oven to 350°F.
- Step 2 Find a deep baking dish and coat inside with oil or vegan butter.
- Step 3 Slice the 4 potatoes into thin rounds and layer them in the dish.
- Step 4 Sauté the thin onion slices and then spread them over the top layer of potatoes.
- Step 5 Using the same sauté pan, on low heat, place in the vegan sour cream and the chardonnay, stirring slowly.
- Step 6 Add the vegan parmesan, salt and pepper, and continue to stir.
- Step 7 Pour this mixture over the layered potatoes and then cover with the vegan cheddar cheese.
- Step 8 Salt and pepper the top.
- Step 9 Cover and bake for 40 minutes (it is ready when knife comes out easily).
- Step 10 If you would like a crispy top, uncover and bake for another 5 minutes.
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