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Vegan Potato and Mushroom Gratin | BettyCupcakes.com
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Vegan Potato and Mushroom Gratin

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March 7, 2014 by BettyCupcakes

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Any other The Taste watchers out here?  I was a little obsessed watching every episode diligently, while live-tweeting several (Twitter is my favorite late-night vice).

Spoiler: how awesome was it that Louise Leonard won?  Dark horses for the win!

I love that the hosts/judges on this show are people in the culinary community that I’ve actually heard of and respect.  Anthony Bourdain is the adventurer I’ll never be and Nigella Lawson is Betty Crocker’s sassy alter-ego.  Love.

I’ve been a Nigella fan for a long time- I constantly refer to her How to Eat cookbook for everything from pancakes to roast chicken.  Her Potato and Mushroom Gratin is one of the fanciest, easiest meals I’ve ever created, so when I went dairy-free, I knew I needed to come up with a recipe that would be just as good.

Vegan Potato and Mushroom Gratin Recipe

 

Not to toot my own, but I did make Nigella’s easy recipe even EASIER.  Instead of dirtying two dishes, now it’s just one.  And not one iota of flavor is sacrificed.  It’s still creamy, golden potatoes, infused with with meaty mushrooms and piquant garlic oil.

Vegan Potato and Mushroom Gratin Recipe Vegan Potato and Mushroom Gratin Recipe

Vegan Potato and Mushroom Gratin

Ingredients:

  • 1 1/2 – 2 lbs Yukon gold potatoes, scrubbed and sliced into 1/8 inch slices
  • 1 cup unsweetened, plain almond milk
  • 1/2 cup low-sodium vegetable broth
  • 3 tablespoons white wine (optional)
  • 3/4 teaspoon sea salt
  • Freshly ground pepper to taste (recommend ~1/8 to 1/4 teaspoon)
  • 2 tablespoons olive oil
  • 2 cloves of garlic, minced
  • 8 ounces crimini mushrooms (baby portabella mushrooms), finely sliced (~ 4 cups)

Instructions:

  1. Preheat your oven to 425 degrees.
  2. In a large (12 inch x 4 inch) oven-safe saute pan, heat the olive oil over medium high heat. Add mushrooms and garlic and sauté for 3 minutes.
  3. To the mushrooms and garlic, add the potatoes, milk, wine (if using), salt and pepper.  Stir gently, just to evenly distribute the potatoes and mushrooms.
  4. Bring to a boil over medium high heat and cook from 5-10 minutes, until potatoes are just barely tender.
  5. Carefully place the oven-safe sauté pan into your preheated oven.
  6. Bake 45-55 minutes until top is golden brown and sauce has reduced and thickened.

How do you like your potatoes?  Baked, fried, covered in cheese, etc?


  • […] Any other The Taste watchers out here? I was a little obsessed watching every episode diligently, while live-tweeting several (Twitter is my favorite late-night vice). Spoiler: how awesome was it that Louise Leonard won?  […]

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