Vegan GF potatoes au "gratin"

[rosefox]

This recipe is adapted from The Non-Dairy Evolution Cookbook by Skye Michael Conroy, which is incredible, and anyone who's ever wanted to try making their own dairy alternatives should immediately get it. (Support a queer vegan self-published author!) The sauce is sort of halfway between the Golden Cheddar Sauce and the Sauce Fromage Blanc. It has a nutty flavor from the nutritional yeast and a tang from miso and vermouth; it's not gruyère, but it hits the same spot. Freshly grated nutmeg and fresh thyme complete this rich and flavorful dish.

The sauce is definitely a sauce, with a creamy texture. If you want a gooey texture that's more like melted cheese, try increasing the tapioca flour.

This can be made with any pure non-dairy milk that consists solely of a bean, nut, or grain and water—no thickeners, no sweeteners. I use Westsoy soy milk. For the wine, I use extra-dry vermouth; if you don't use alcohol in cooking, you can leave it out. I very strongly recommend using freshly grated nutmeg and fresh thyme rather than the stuff in a jar.

In a 9" x 12" pan or large casserole dish, you should get about three layers of potatoes. Use an 8" or 9" square pan or 9" round pan for more layers.

This quantity of ingredients makes enough for six to eight people.

Ingredients

2 lb Yukon Gold or other yellow or white potatoes
water
2 tsp salt
1–2 tsp non-dairy butter or margarine
freshly ground pepper
grated nutmeg

Sauce
1.75 cup pure non-dairy milk
.25 cup tapioca flour
.25 cup nutritional yeast flakes
.25 cup vegetable oil
1 Tbsp mellow white miso paste
1 Tbsp tomato paste
.5 tsp fine sea salt or kosher salt, or more to taste
2 Tbsp very dry white wine or sherry
1 tsp minced fresh thyme leaves or .5 tsp dried
grated nutmeg to taste

( Equipment and instructions )