Cheesy Au Gratin Potatoes
This makes a huge amount. Eight or more ‘normal’ servings, fewer servings for people like me who believe au gratin potatoes are dinner. Feel free to cut this in half and use an 8 or 9″ square pan. The chard is optional, it adds nutrition and a sweet flavor.
Ingredients
- 2/3 Cup of Beyond Better Cashew Cheese Sauce powder or Sunflower Cheese Sauce powder
- 4 Cups Water
- 4-6 Medium Potatoes, sliced thinly, ¼ inch thick (2+ lbs)
- 4-5 Chard leaves, veined and chopped into 1/2″ pieces, Optional
Notes:
Substitute 1/4 head of cabbage, chopped, for the chard with delicious results.
Directions
- Preheat oven to 350 F.
- Oil a 13x9x2 casserole Dish
- Steadily sprinkle Cheese Sauce powder into 3 cups water in a bowl while stirring with a fork.
- Spread Chard (or Cabbage, see note) evenly in oiled casserole dish.
- Spread potatoes evenly on top, and pour cheese sauce mix evenly over all. Liquid should reach the top layer of potatoes. If not, pour more water over potatoes, up to one cup more.
- Sprinkle with salt and ground black pepper.
- Bake for 90 minutes. After 1 hour, check for doneness, and flip or otherwise submerge the top layer of sliced potatoes so they don’t get too dry or brown. Half recipe will take less time.
- Remember not to burn your tongue!
