Candle Cafe’s Potato Gratin

November 29th, 2014 2:24 pm by Kelly Garbato

2014-11-16 - VHC Potato Gratin - 0001 [flickr]

2014-11-16 - VHC Potato Gratin - 0004 [flickr]

I’d say that these Potatoes Gratin from Vegan Holiday Cooking are kickin’ it, but it’s hard to go wrong with potatoes and cheese. Like, next to impossible.

So this is a fairly standard recipe as far as Potato Gratin goes – though I guess it’s been awhile since I made it, so grain of salt. Thinly sliced potatoes are layered with mozzarella Daiya cheese, topped with breadcrumbs, and kept moist with soy milk seasoned with chives, parsley, salt, and pepper. During baking, the cheese melds with the soy milk to create a wonderfully creamy mozzarella sauce.

Since I wasn’t sure how many layers of potatoes I would end up with, it proved difficult to evenly distribute the two cups of cheese throughout the dish. In the end I underestimated and only used about a cup of cheese. Though I still think two full cups is maybe a little excessive (blasphemy!), my potatoes could’ve used more cheese. Maybe next time I’ll shoot for a cup and a half?

The only thing I didn’t like about this recipe were the breadcrumbs. Or rather, the bottom layer of breadcrumbs, which became gummy and adhered to the bottom of the pan during baking. Even Peedee, after an hour of frantic licking, couldn’t dislodge all the chunks. If you’re trying this recipe, definitely throw all the breadcrumbs on the top – and broil the dish before serving for extra golden crispy good measure!

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