Vegan Potatoes Au Gratin

Today was a day for experimentation, and both recipe experiments were a huge success.  I will share my gluten-free bread recipe in another post, because this one is all about my first real attempt at making a vegan dish without a recipe.  Boy, is my family happy I did.  These potatoes were gobbled up in record time this evening, and they were a breeze to make.

Ingredients

4-5 medium russet potatoes, preferably organic, peeled and sliced

2 cups vegetable stock

1/2 cup nutritional yeast

3 T cornstarch

olive oil

salt, pepper, garlic, onion, etc. to taste

Directions

Preheat oven to 350º.

Lightly coat the casserole dish with olive oil to coat the side and bottom.

Place sliced potatoes into casserole dish and set aside.

In a small saucepan, bring the vegetable broth to a boil, saving a little in a separate bowl.  Whisk into the boiling stock the nutritional yeast until well mixed.  After combining the cornstarch with the small amount of stock in a separate bowl, whisk this mixture into the stock and yeast sauce until well-mixed.  

Add salt and pepper to taste, and try using your favorite spices to flavor your cheese mixture.

Remove the sauce pan from heat, pour the cheese over the potatoes in the casserole dish, and cover with aluminum foil.

Cook the casserole dish in the oven for 60 minutes, or until potatoes are thoroughly cooked.

Remove the casserole dish from the oven, uncover, and let stand for five minutes.  Serve and enjoy.