Monday, April 1, 2013

Golden Cheddar Potatoes


Cheese Sauce:

  • 3 cups almond milk
  • 1 tbsp all-purpose flour
  • 3 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • salt, to taste
  • 1 tbsp Earth Balance (or other vegan butter)
  • 1/4 tsp turmeric powder
  • 1 tsp vegetable stock
Roast Potatoes:
  • 4 large potatoes, peeled and cut into large quarter sized pieces
  • 1 large onion, thinly sliced
  • 1/4 cup olive oil
  • 1/4 cup water
  • salt, to taste
  • Optional: paprika and rosemary, to garnish
  1. Preheat oven to 440F.
  2. Arrange potatoes and onions in a 13" x 9" baking pan.  Pour on the oil and water, and season with salt.  Bake for an hour in the oven, or until the potatoes are golden, stirring halfway through baking time.
  3. Meanwhile, prepare cheese sauce.  Combine all sauce ingredients in a medium pot and whisk continuously together over medium heat until a thick consistency forms.  Lower the heat, and continue to cook for another minute or so.
  4. Once potatoes are golden, pour the cheese sauce on top of the potatoes, making sure to allow some of the potatoes to show through by pouring the sauce around the edges first, then the top.
  5. Place in the oven for another 20 minutes, or until a skin is formed.
  6. Garnish with paprika and rosemary, if desired.

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