Scale
Ingredients
- “Cheesy Sauce”:
- 1 tbsp vegan butter, melted
- 2 tbsp nutritional yeast
- 1 tsp white wine
- 1 tbsp olive oil
- juice from one lemon
- salt and pepper to taste
- 1/4 cup chopped coriander
- 8 baby potatoes, washed
- 1 medium red tomato
- 1 medium orange tomato
- 1 small yellow tomato
- 1 tbsp EVOO
- salt, pepper, and garlic powder to taste
- Crust:
- 1/4 cup panko
- 2 tbsp instant oats
- 2 tbsp nutritional yeast
- 2 tbsp of the cheesy sauce mixture
Instructions
- Preheat oven to 350C.
- Grease two baby cake tins (you can use a small casserole dish too) with coconut oil.
- Prepare your cheesy sauce by mixing all the ingredient together, and set aside.
- Prepare your crust by mixing together all the ingredients, and set aside.
- Add water to a pot, and boil. Salt well and add your potatoes. Cook till almost fork tender.
- While your potatoes are cooking, rinse and slice up your tomatoes. Add them to a pan that has been preheating on high with EVOO. Season with salt, pepper and garlic powder. Cook them down till all the moisture has been release (around 7 minutes, but don’t let them burn) and set it aside.
- Strain and cool your potatoes till they’re cool to touch. Now begin to slice them up as thinly as you can go.
- Now begin assembling your little gratins.
- I did one layer on potatoes, then tomatoes, and so forth. When I got to the top I added half of the cheesy sauce, and finished it will half of the crust mixture. Repeat with the other little guy.
- Cook for 30 minutes, and broil on high for 10 ish minutes (with the oven open so you avoid burning).