Vegan GF potatoes au "gratin"
31 December 2020 07:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefox posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeThis 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
Measuring cups and spoons
Potato peeler
Stove (2 burners)
Oven
Nonstick pot
Large pot
Large colander or strainer
Paper towels or very clean, lint-free kitchen towels
Mandoline, food processor with slicing blade, or very sharp knife
Whisk
Flexible spatula
Oven-safe pan
Aluminum foil (optional)
Instructions
0) Mise en place. Gather your ingredients and tools, but don't measure the sauce ingredients out yet. Preheat the oven to 375F. Peel the potatoes but don't slice them yet. Mince the thyme. Line the pan with aluminum foil if you like, and grease it with a small knob of butter. (Any butter left over can be added to the sauce.)
1) Cook the potatoes. Put enough water in the large pot to cover the potatoes, and add 2 tsp salt. Slice the potatoes 1/8" thin with a mandoline or food processor, or as close as you can get with a sharp knife. Immediately put the slices into the pot of water so they don't discolor. Bring to a boil, boil 1 minute from when the water starts aggressively bubbling, and drain immediately. Do not rinse. Once well drained, spread the slices out between layers of paper towel to dry further.
2) Make the sauce. This can be done while the potatoes are coming to the boil. All the ingredients for the sauce can be measured directly into the nonstick pot if you have a silicone whisk; otherwise, measure them into a bowl that won't be scratched up by a metal whisk. Once they're all in there, whisk them together until smooth. Heat over medium-low heat, stirring slowly and constantly with a flexible spatula, until the mixture starts to thicken. It will form clumps first; don't be alarmed, just keep stirring until the texture sorts itself out. Once you have a thick, glossy sauce, turn the heat to low and let it sit there while the potatoes finish up.
3) Make the casserole. Make a layer of slightly overlapping potato slices on the bottom of the dish. Spoon out a modest amount of sauce and spread it over the potatoes. Season generously with black pepper and sprinkle with nutmeg. Repeat until all the potatoes are used up. Pour the remaining sauce over the top. Bake for 45 minutes or until browned on top.
4) Serve and store. If you want to be really fancy (and if you made a slightly thicker, more gooey sauce), use a cookie cutter to cut out sections of the potatoes; if not, cut into large squares and serve, or let people help themselves at the table. Leftovers are best reheated in an oven or toaster oven rather than a microwave.
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
Measuring cups and spoons
Potato peeler
Stove (2 burners)
Oven
Nonstick pot
Large pot
Large colander or strainer
Paper towels or very clean, lint-free kitchen towels
Mandoline, food processor with slicing blade, or very sharp knife
Whisk
Flexible spatula
Oven-safe pan
Aluminum foil (optional)
Instructions
0) Mise en place. Gather your ingredients and tools, but don't measure the sauce ingredients out yet. Preheat the oven to 375F. Peel the potatoes but don't slice them yet. Mince the thyme. Line the pan with aluminum foil if you like, and grease it with a small knob of butter. (Any butter left over can be added to the sauce.)
1) Cook the potatoes. Put enough water in the large pot to cover the potatoes, and add 2 tsp salt. Slice the potatoes 1/8" thin with a mandoline or food processor, or as close as you can get with a sharp knife. Immediately put the slices into the pot of water so they don't discolor. Bring to a boil, boil 1 minute from when the water starts aggressively bubbling, and drain immediately. Do not rinse. Once well drained, spread the slices out between layers of paper towel to dry further.
2) Make the sauce. This can be done while the potatoes are coming to the boil. All the ingredients for the sauce can be measured directly into the nonstick pot if you have a silicone whisk; otherwise, measure them into a bowl that won't be scratched up by a metal whisk. Once they're all in there, whisk them together until smooth. Heat over medium-low heat, stirring slowly and constantly with a flexible spatula, until the mixture starts to thicken. It will form clumps first; don't be alarmed, just keep stirring until the texture sorts itself out. Once you have a thick, glossy sauce, turn the heat to low and let it sit there while the potatoes finish up.
3) Make the casserole. Make a layer of slightly overlapping potato slices on the bottom of the dish. Spoon out a modest amount of sauce and spread it over the potatoes. Season generously with black pepper and sprinkle with nutmeg. Repeat until all the potatoes are used up. Pour the remaining sauce over the top. Bake for 45 minutes or until browned on top.
4) Serve and store. If you want to be really fancy (and if you made a slightly thicker, more gooey sauce), use a cookie cutter to cut out sections of the potatoes; if not, cut into large squares and serve, or let people help themselves at the table. Leftovers are best reheated in an oven or toaster oven rather than a microwave.