Au gratin potatoes are a popular side dish often served alongside chicken, beef, or another main course. This dish consists of thin slices of potatoes layered with cheese, milk, and spices, then baked to a golden brown.
Many believe that au gratin potatoes originated in France, and are based on a dish known as Gratin Dauphinois after the Dauphine region of France. Au gratin potato recipes in United States (US) cookbooks date back to at least 1894. Many of the US recipes refer to this dish as scalloped potatoes.
Here’s a recipe made with my vegan cheese sauce. For a change-up, add ½ cup chopped spinach to the last layer of potatoes/onions.
2-3 potatoes (¼ inch thick slices)
1 onion (chopped)
½ cup margarine
½ cup flour
3½ cups boiling water
1½ teaspoons salt
2 tablespoons soy sauce
1½ teaspoons garlic powder
¼ teaspoon dry mustard
Pinch of turmeric
¼ cup vegetable oil
¾ cup nutritional yeast
Pre-heat oven to 350 degrees.
Place potatoes and onion in pot of water; bring to a boil for 10 minutes. Drain and set aside.
In a saucepan, melt margarine over low heat. Beat in flour with a whisk and continue to beat over medium heat until mixture is smooth and bubbly. Add boiling water, salt, soy sauce, garlic powder, mustard and turmeric. Beat well to dissolve the flour mixture. The sauce should cook until it thickens and bubbles. Whip in vegetable oil and nutritional yeast. Set aside.
In a casserole dish, add a layer of potatoes/onions. Spread sauce on potatoes/onions. Repeat layers until you are out of potatoes, onions and sauce. Sprinkle paprika on top. Cover and bake for 15 minutes. Uncover and bake for 5 minutes more before serving.