Recipe by Krista B
"A vegan version of a popular dish that non-vegans will enjoy."
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potatoes, peeled and cubed
1 1/4 cups
vegetable broth, divided
ground black pepper
1 1/2 cups
shredded Cheddar-flavored soy cheese, divided
soft bread crumbs
I loved these potatoes! I split it and made two small batches one with soy products for myself, one with dairy products for my husband. We were both very happy with the results. This is going to become a regular dish at our home.
I did not care for this recipe.
I've made this twice. The first time exactly as the recipe is written- it was great, except it took an extra 45 min to cook. Most likely the potatoes where just too thickly sliced. The second time i sauted the onions with a little garlic and butter- again took an extra 45 minutes to cook. Both ways were delicious!
This was pretty good. It wasn't very crunchy on top, though. Next time I would use regular bread crumbs. My husband loved it.
Loved by all.
Great! A crazy mess to make but it turned out quite good.
Very nice. I didn't boil the potatoes but sliced and placed in the pan, then poured the sauce over. Since I did that, I had to bake about an hour and a half, but to me it was worth it since I didn't have to go through all that prep. This made a TON of potatoes, and we enjoyed them, which is really good since it is just the two of us. I used olive oil for the roux instead and made a bit more of the sauce. I also salted and peppered the potato layers since I didn't cube but sliced. Thanks for the recipe!
this was very rich, and gave me heart burn, but I kept going back for more. SO yummy! I even fed some to a non vegan friend, and she wanted seconds. Ill definitely be making this one over and over again!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Potatoes au Gratin
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 23
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