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.
It was delicious! I substituted sweet white rice flour because I'm gluten free and mustard seed because I didn't have any dry mustard. I will definitely make this again next time I'm in the mood for potatoes au gratin. Thank you for sharing this recipe, Krista!
I love the recipe. It was simple with easy to follow instructions. I added rosemary and thyme and it was a huge success. I boiled the potatoes longer and didn't bake the dish in the end but left it on a hot plate to melt the vegan cheese. Added to my menu for Thanksgiving this year. Will certainly use this recipe 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
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
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