Name: Potatoes au Gratin
Yield: Serves 6 to 8
Ingredients: 1 medium yellow onion, thinly sliced; 2 tablespoons olive oil; ¾ teaspoon salt; 3 pounds (1.4 kg) russet potatoes (about 4 large), peeled and sliced ⅛ inch (3 mm) thick; ½ cup (60 g) breadcrumbs; 2 tablespoons fresh lemon juice; 2 cups (480 ml) vegetable broth; Freshly ground black pepper; 1 cup (120 g) whole unroasted cashews (if you don’t own a high-speed blender); ¼ cup (35 g) nutritional yeast flakes; Big handful chopped fresh flat-leaf parsley, for garnish (optional)

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

“Au gratin” is French for “sprinkle me with cheese and breadcrumbs, by golly.” So you better do it. Layers of thinly sliced golden potatoes are baked in a creamy, cheesy casserole with some breadcrumbs sprinkled on top for extra crunch and toastiness. It’s a bit more fussy than mashed potatoes, but these are so worth it when you feel like fussing. They’re also perfect for potlucks, Thanksgivings, or anywhere potato fans are gathered.