I’ve had au gratin on the brain ever since seeing the drool-worthy take on the cheesy casserole on Smitten Kitchen not too long ago. Fortunately, I had a bag of Daiya cheddar in the freezer from a recent trip to Cosmo’s! Obviously, it was gratin time.
A little googling turned up this simple recipe for Creamy au Gratin Potatoes, and from there it was a quick hop to sorting out exactly what needed to happen!
This isn’t the quickest recipe, but most of the time is hands off. It’s definitely something you’ll want to prepare on a lazy weekend day, when you can be in and out of the kitchen a bit.
Potato and Collards au Gratin
double batch of crock pot greens, prepared without the beans
4 russet potatoes, sliced into thin rounds
2c soy milk
salt and pepper, to taste
8oz bag of Daiya cheese (frozen is fine)
Preheat the oven to 400.
In a greased one quart baking dish, spread a layer of potatoes. Top that with a layer of greens. Repeat your layers until you run out of veggies. Set aside while you make your sauce.
In a medium-size saucepan, melt the margarine over medium heat. Mix in the flour, and stir constantly with a whisk for about a minute. Stir in the soy milk, and season with the salt and pepper. Cook until the mixture thickens. Stir in the Daiya cheese, and continue stirring until melted, which will take just over a minute if your cheese is frozen. Pour the sauce over your potatoes and collards.
Bake, covered, for an hour and a half.
We had this for dinner with bowls of soup, and it was just right for a chilly winter dinner!