Chorizo n' Cheez Vegan Potatoes Gratin
Layers of Yukon potatoes are stuffed with a mixture of soy chorizo and my much-loved cashew cheez sauce — making a vegan, tasty, cheezy, and slightly spicy version of au gratin potatoes.
Servings 4
Ingredients
- 1 lb (approx.) Yukon Gold potatoes, thinly sliced about 1/8 of an inch slices— I use a mondolin
- 6 oz soy chorizo half of a standard sized package
- 1 1/2 cups white or yellow onion, diced
- 1 Tbsp garlic, minced
- oil of choice, for cooking
- 3/4 - 1 cup Cashew Cheez Sauce
Instructions
- Preheat the oven to 450° F.
- Heat a skillet to medium heat and drizzle with oil. Once hot, add the onion and sauté for 3 minutes. Add the garlic and sauté for 1 more minute.
- Add the chorizo to the skillet with the onion and garlic. Cook until onion is soft and chorizo is slightly browned. Turn off heat and stir in 1/2 cup + 2 Tbsp of the Cashew Cheez Sauce.
- Grease an 8" x 8" baking dish. Cover the bottom of the dish with slightly overlapping potato slices. Take half of the chorizo and cheez mixture and evenly spread it over the potatoes. Now do another layer of potatoes and top them with the remaining chorizo and cheez mixture. Top it off with a final layer of potatoes and cover the dish with foil.
- Bake for 30 minutes on the middle oven rack.
- Remove dish from the oven and remove foil. The potatoes should be thoroughly cooked. Spread 2 - 4 tablespoons of the remaining cheez sauce across the top layer of potatoes. Broil on high in the upper third of the oven for about 3 minutes, or until browned. Let sit 5 minutes before cutting.
Notes
Not sure what to do with the remaining 6 ounces of soy chorizo? Try making my Soyrizo & Quinoa Paella, Vegan Chorizo Cheez Rolls, or some delicious, gluten-free pizza crusts!