Klunker's Potatoes Au Gratin

 Klunker's Potatoes Au Gratin

Before today, my whole experience with Au Gratin potatoes has been from a box.  But today I wanted to try and see if I could make some, and plant based, no oil.  
I was very impatient waiting for the things to bake.  I wanted to try them now!  I am glad I waited though, because I am very happy with the results.  I would serve this as a side for a nice dinner.  Preparation is pretty easy, the hardest part is waiting for cooking. 


5 medium yukon gold potatoes
6oz. silken firm tofu
1 1/4c soy milk or any unflavored/unsweetened plant milk
2 tsp. garlic powder
2 tsp. onion powder
1/2-1 tsp. salt (optional)
1/2 tsp. pepper
1/4c nutritional yeast
1/2c favorite breadcrumbs 

Preheat oven to 350*.  You will need an 8x8 or 9x9 pan and a large bowl full of water.
Wash your yukon golds and peel if you want.  Slice into rounds about the thickness of a nickle.  (1/4 inch)  As you slice them, put into the bowl of water.  This will keep them from browning.
After you have sliced all of them, let them soak for about 10 minutes.
While they are soaking, make the sauce.  In a blender, combine the tofu, plant milk and spices along with the nutritional yeast.  Blend until very smooth.
Drain your potatoes and pat them dry with a paper towel.  You can be as creative as you want, but you need to stack them in the pan.  I like to overlap them in rows.  I usually end up with two layers on top of each other.  
After you are happy with how they are layered, pour the sauce in.  I like to lift a few of the potatoes to make sure the sauce gets all over.  It gives you a lot of sauce, but the potatoes really soak it up.
Sprinkle the breadcrumbs over the top evenly, and place the pan in the oven.  I place a baking sheet under mine just in case. 
Bake for 1 hour and 20 minutes.  Watch it close.  If it starts browning too much, you may want to cover the top.  You want a nice crunchy top.
After 1 hour and 20 minutes, check one of the potatoes to see if they are tender. If not, let it go a little longer (10-15 minutes)
Remove from oven and let sit for 5 minutes, then serve right away.  Great as a side dish for a barbecue or for a big salad.



  1. Michael, a huge thank you to you for the amazing, healthy recipes. This was your time off and you spent it working hard to please the McDougall crowd. On behalf of your fans, thank you and feeling very grateful we are for your healthy cooking genius and photographic talent!

  2. Thank you Nadege! I absolutely enjoy it. :)


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