Dairy-Free Potatoes Au Gratin
I originally dubbed these "Fancy Potatoes" because they aren't a traditional gratin. But, they're close enough. Sliced potatoes in a light yet rich sauce, that happens to be dairy and gluten-free. I think what makes these so good is that they aren't trying (and failing) to be traditional potatoes gratin or scalloped potatoes, they're their own thing. But still close enough to be called dairy-free potatoes au gratin. They look very fancy, especially if you put a little effort into how you arrange the sliced potatoes, but they're pretty simple to make. Serve these with a roast chicken and impress your parents/girlfriend/roommate/resident ghost. Try 'em, let me know what you think!
Ingredients
- 5 tbsp vegan "butter" (plant based buttery spread)
- 5 cloves garlic
- 2 tsp dried rubbed sage (or 1 tablespoon chopped fresh sage)
- 1/2 tsp black pepper
- 1 1/4 tsp salt
- 1 tbsp nutritional yeast
- 1/3 cup chicken broth
- 1/3 cup unsweetened soy milk
- 1 medium onion
- 2 lb russet potatoes
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Get a round glass baking dish or a large pie pan and a small saucepan.
- Slice your onion as thin as you can and layer on the bottom of your dish.
Peel two pounds of russet and slice into thin rounds. Layer them over your onions either horizontally or almost vertically like pictured, if you're feeling fancy. 
Finely chop your garlic. Add garlic and all of your other ingredients (except onions and potatoes) to a small saucepan and heat on medium-low until it reaches a simmer.
Pour your sauce evenly over your potatoes.- Bake for about 1 hour and 15 minutes or until you can easily poke a fork through a potato.