Vegan Potatoes Delmonico
Ingredients
4 large red potatoes, peeled and sliced into thin rings
1 cup canned coconut cream
1/2 cup unsweetened almond or cashew milk
1/2 cup nutritional yeast (for a cheesy taste)
2 cloves of garlic, minced
2 tbsp. olive oil or vegan butter
1 tsp. dried thyme
Salt and pepper to taste
Chopped fresh parsley (to garnish)
Directions
Preheat your oven to 375°F (190°C).
Prepare potatoes: Place the potato wedges in a large bowl of cold water to prevent browning. Drain and dry with paper towels.
Grease a baking dish with olive oil or cooking spray. Place a layer of potato wedges on the bottom of the plate, overlapping slightly.
Sprinkle some of the nutritional yeast over the potato layer. Drizzle some of the cream mixture over the cheese.
Continue layering the potatoes, cheese, and cream until you use up all the ingredients. Be sure to finish with a layer of cheese and cream on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 45-50 minutes.
Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Remove from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley to add a pop of color and freshness.
https://freerecipenetwork.com/vegan-potatoes-delmonico/