THEME: Potato-Mushroom Gratin
Jamie R
Daily Recipe Swap at Recipelink.com
From: Micha in AZ 10-3-2005
This is from a Delicious Living magazine. I plan to make it very soon
and will post the results.
Ideally the potato slices should be about 1/16-thick and no thicker
than 1/8-inch.
1 medium onion, thinly sliced
1 pound button or cremini mushrooms, trimmed and thinly sliced
Cooking spray
2 1/2 Tablespoons nondairy canola spread, divided
3 large russet potatoes, scrubbed and thinly sliced (about 2 pounds)
4 large cloves garlic, diced or pressed (about 1 1/2 Tablespoons)
Salt and freshly ground black pepper
1 1/2 Tablespoons all-purpose flour
1 1/2 cups plain soy milk
2 ounces meltable, nondairy cheddar cheese alternative, grated
Heat a 10-inch nonstick skillet on high. Add onion and mushrooms and
steam thoroughly, stirring occasionally, until all liquid evaporates
and mushrooms nearly burn. Remove from heat and toss with 1
Tablespoon of the nondairy spread.
Preheat oven to 400 degrees F. Coat a 1 1/2- 2-quart casserole dish
with cooking spray. Arrange one-third of the potatoes in a layer and
dot with 1/2 Tablespoon nondairy spread. Sprinkle with one-fourth of
the garlic. Salt and pepper lightly. Repeat. After the second layer,
add mushroom-onion mixture in a singe layer. Sprinkle with half of
the remaining garlic; salt and pepper lightly. Layer remaining
potatoes, garlic and nondairy butter spread.
Whisk flour into soy milk and pour over potato mixture. Cover tightly
with foil and bake 40 minutes. (Place a sheet of foil under the pan
to catch any drips.) Uncover and sprinkle with cheese alternative.
Reduce heat to 350 degrees F. and cook until potatoes are tender,
20-30 minutes more. Cool 5-8 minutes before serving. Serve hot.