Mushroom & Herb Potato Au Gratin
First vegan potato au gratin that I’ve had, and it’s a killer, super simple, and even cheaper recipe than any of the non-vegan alternatives!
I made this as a thin layer because I planned on putting it onto some nice french bread that I had, but it was seriously way too good and it actually never made it off of the baking sheet before we had eaten it all. I mean, if my food doesn’t even make it to a plate before I can take a picture then you know it must be good.
Let’s get dirty with it,
- 4 scalloped yukon gold potatoes (you can always use creme potatoes or juvenile red)
- 1 can cream of mushroom
- 2 cups water
- 1 tbsp nutritional yeast (optional)
- 2 tsp canola oil
- 2 tsp red-wine vinegar
- 1 tsp saffron
- 1 tsp lavender
- 2 tsp thyme
- 1 tsp rosemary
- 1/2 tsp dill
- 1/2 tsp cayenne pepper
- 2 spritz of briggs (or other) amino acids
- salt and pepper to taste
- Begin by emptying 1 can of cream of mushroom into a large pot, add water, vinegar, and salt, and stir as you bring the temperature to a high-medium.
- Scallop four yukon potatoes (or about 3 cups of scalloped potatoes)
- Add potatoes to boiling mixture and cook for about 10 minutes
- meanwhile heat the oven to 425′ on the bake setting
- With about 2 minutes remaining in the boiling cycle, add in all remaining herbs and spices and stir well.
- I recommend leaving the lid on, but slightly cracked, for this.
- Pour out everything onto a thin 12×16 baking sheet that’s lined with oil or butter.
- Coat top with sprinkled nutritional yeast (optional)
- You can also use bread crumbs by sprinkling on top or stirring in.
- Stick it in the oven for about 20 minutes.
- You should notice that the cream of mushroom mixture has begun to boil and reduce.
- Now would be a good time to turn the oven up to 450 and turn the setting to broil so that we can get a nice, crispy top.
- Cook that way for about 5-10 minutes, or until you notice that the topping is darker brown.
- Remove and enjoy!
This is a very, very simple dish and it shouldn’t take you more than an hour total time. It’s even better because it’s easy to make as a side dish while you’re making something else.