Potatoes Au Gratin with Shallots and Smashed Garlic
Remember all that potato filling left over from yesterday’s Potato Skins post? Here’s what you do with it: spice it up with piquant shallots and garlic and turn it into a creamy, cheesy, hearty vegan dish the whole family will adore. Mine certainly did. In fact, my middle kid asked for the leftovers to be packed in her summer camp lunch for the next three days straight.
Here’s what you’ll need:
- The leftover potato “insides” from yesterday’s post (equal to about 10 small-medium potatoes, skinned, boiled or baked until tender, and sliced or broken up with a fork)
- 1 shallot, sliced
- 5 peeled garlic cloves, smashed (use a mortar and pestle, potato masher, even the back of a spoon if you can gain enough leverage)
- Butter or oil for greasing the pan
- 3 tbsp Earth Balance buttery stick
- 3 tbsp flour
- 1 tsp sea salt
- 2 cups soy milk
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- dash of thyme
- dash of freshly ground black pepper
- sea salt and black pepper to taste
Preheat the oven to 400 degrees. Butter or oil a 2-quart casserole dish. Layer half of the potatoes into the bottom of the prepared dish.
Next, top that first layer of potatoes with the sliced shallot and smashed garlic cloves, making sure to scatter them evenly. Add the remaining potatoes on top of that and season with some salt and pepper.
In a medium saucepan, melt the Earth Balance over medium heat. Add in the flour and salt, mixing well, and stir constantly with a whisk for one minute. Stir in the soy milk. Cook until the mixture has thickened. Add the nutritional yeast, garlic powder, thyme, black pepper and sea salt and continue to stir until well combined. Pour the whole mixture over the potatoes and cover the dish with foil. *Tip: this cheesy mixture makes a delicious gravy to be poured over other things like seitan, vegetables, straight up mashed potatoes. Taste it and you’ll see!
Bake for 90 minutes or until the top is beginning to brown.