Time: 1 hour 40 min.
Complexity: easily
Servings: 6 - 8

Traditional potato gratin is a potato casserole topped with a creamy, cheesy sauce that imparts a stunning creamy texture and flavor. Dairy-free eaters can also enjoy this dish. With the right substitutions and flavor accents, this vegan casserole will be just as delicious. It's best to use young yellow potatoes. When cooked, they acquire a wonderful creamy texture on their own, which becomes even silkier when paired with tofu.

Ingredients:

• 1 kg large yellow new potatoes, peeled and cut into 0.3 cm thick circles.
• 3 tbsp olive oil, plus extra for greasing the pan
• 240 g soft tofu
• 2 tbsp blanched sliced ​​almonds
• 2 tbsp vegan nutritional yeast*
• 2 tablespoons lemon juice
• 1 clove of garlic
• 1 medium onion, chopped
• 0.5 cup chopped fresh parsley leaves + parsley leaves for serving
• 1 tablespoon chopped fresh thyme leaves
• 1.5 cups chilled unsweetened almond milk (not shelf stable)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, tofu, almond milk, almond, lemon juice, thyme, garlic

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Preparation:

Step 1
• Position the oven rack on the middle shelf and preheat the oven to 190°C. Grease the sides and bottom of a 2-quart baking dish with olive oil.
Step 2
• In a food processor, combine the tofu, 2 tablespoons olive oil, almonds, nutritional yeast, lemon juice, garlic, 1 teaspoon salt and a few grinds of black pepper and process until smooth.
Step 3
• In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Then add the onion and cook, stirring frequently, until softened and richly golden, 6-8 minutes. Remove from the heat and stir in the parsley and thyme. Transfer to a small bowl (there's plenty of flavorful oil left in the skillet).
Step 4
• In a skillet, combine the potatoes, almond milk, 1 cup water, and 1 teaspoon salt and bring to a boil over medium heat. Cook, gently stirring the potatoes from bottom to top with a silicone spatula, until the liquid has evaporated and thickened, and the potatoes are slightly tender, 15-18 minutes.
Step 5
• Place half the potatoes and liquid in an oiled baking dish and spread into an even layer. Sprinkle with 0.5 teaspoon salt and a pinch of pepper. Drizzle with half the tofu mixture and sprinkle with about a third of the onion mixture. Top with the remaining potatoes and liquid and sprinkle with another 0.5 teaspoon salt and a pinch of pepper. Drizzle with the remaining tofu mixture and sprinkle with the remaining onion and herb mixture.
Step 6
• Cover the dish with foil and bake until the casserole is bubbling, about 30 minutes. Remove the foil and continue baking until the top is golden brown, about 15 minutes. Sprinkle with parsley leaves and let rest for 10 minutes before serving.
  
  
  Note *
  
  Nutritional yeast is an inactive yeast culture grown on molasses and contains proteins, lipids, and vitamin B12. It is used in cooking to enhance the cheesy flavor and impart a fluffy texture to curds..

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