A vegan version of a popular dish that non-vegans will enjoy.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and place in a 9 x 13 inch baking dish.

  • Meanwhile, in a small saucepan over high heat, boil 2 tablespoons of broth. Reduce heat to low. Stir in flour, seasoning salt, pepper, mustard and nutmeg. Gradually add soy milk, stirring constantly until thickened. Stir in half of the soy cheese. Stir constantly until cheese is melted. Pour over potatoes.

  • In a small bowl combine the remaining broth and the bread crumbs. Spoon evenly over potatoes. Top with remaining soy cheese. Sprinkle with paprika.

  • Bake in preheated oven for 20 minutes.

Nutrition Facts

322 calories; 9.2 g protein; 66.9 g carbohydrates; 0 mg cholesterol; 329.2 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2003
I loved these potatoes! I split it and made two small batches one with soy products for myself, one with dairy products for my husband. We were both very happy with the results. This is going to become a regular dish at our home. Read More
(26)

Most helpful critical review

Rating: 1 stars
10/09/2008
I did not care for this recipe. Read More
(8)
21 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/10/2003
I loved these potatoes! I split it and made two small batches one with soy products for myself, one with dairy products for my husband. We were both very happy with the results. This is going to become a regular dish at our home. Read More
(26)
Rating: 5 stars
02/14/2008
I've made this twice. The first time exactly as the recipe is written- it was great, except it took an extra 45 min to cook. Most likely the potatoes where just too thickly sliced. The second time i sauted the onions with a little garlic and butter- again took an extra 45 minutes to cook. Both ways were delicious! Read More
(21)
Rating: 1 stars
10/09/2008
I did not care for this recipe. Read More
(8)
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Rating: 4 stars
02/22/2008
This was pretty good. It wasn't very crunchy on top though. Next time I would use regular bread crumbs. My husband loved it. Read More
(7)
Rating: 5 stars
12/27/2011
Loved by all. Read More
(3)
Rating: 4 stars
10/10/2006
Great! A crazy mess to make but it turned out quite good. Read More
(3)
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Rating: 5 stars
03/17/2014
Very nice. I didn't boil the potatoes but sliced and placed in the pan then poured the sauce over. Since I did that I had to bake about an hour and a half but to me it was worth it since I didn't have to go through all that prep. This made a TON of potatoes and we enjoyed them which is really good since it is just the two of us. I used olive oil for the roux instead and made a bit more of the sauce. I also salted and peppered the potato layers since I didn't cube but sliced. Thanks for the recipe! Read More
(3)
Rating: 5 stars
04/15/2019
I made this tonight as a side to cauliflower steaks. It was awesome! I only changed a few things. First I used Walnut Milk instead of soy milk and Panko breadcrumbs instead of regular. Then I cut back on the plant based cheese because it is usually off putting to me when used as exact equivalents to cow cheese. So I replaced the soy cheese with 1/2 cup Daiya Cheddar 1/4 cup cashew based mozzarella and 1/4 cup nutritional yeast. The darker color of the walnut milk looked more like cream of mushroom soup. But the taste was phenomenal! I will definitely make it again! Read More
(1)
Rating: 5 stars
11/11/2016
Made this for a vegan potluck and the loved it Read More