I love Au Gratin potatoes, but my body doesn’t love all that comes with the traditional versions. In this recipes I used the traditional procedure for making a bechamel sauce, using buckwheat flour for the roux to thicken. Buckwheat is EXTREMELY healthful and one ingredient that I try to squeeze into as many dishes as possible. It has a mildly mushroomy flavor which enhances this dish.
After making a basic”cream” sauce, using unsweetened coconut milk, I added nutritional yeast which has a cheesey taste. Nutritional yeast, not active or instant, it is an inactive yeast. It offers a complete protein and vitamin B complex. It’s strong flavor can take some getting used to, but when used correctly it is a healthy, natural and cost effective cheese flavor substitute. Perfect for a sauce. The curry and tumeric spices in this recipe go great with the nutritional yeast.
When slicing the potatoes, consider leaving the skins on. After cleaning the skins and slicing them with the skins ON, you are adding Vitamin C, Potassium and Fiber to your meal. And I love the flavor and texture of the skins. If the potato is young and fresh, the skins aren’t as thick and are much easier to incorporate into your meal. Not only are you adding nutrients, flavor and texture, but you are saving yourself time and effort by NOT PEELING 🙂 Thank you very much! Also, you can use any potato of choice for this recipe…..Idaho, russets, baby reds, Yukon golds, etc. Just make sure you can slice them by hand, in the food processor or with a mandolin.
Another fine trick to use with this dish, save it for another day. Make it ahead of time and freeze it. Then you will always have a ready to go meal or side dish, in a pinch. This goes great with my Tandoori Chicken recipe.
4 medium potatoes, sliced, organic (optional peeled)
1 medium Onion, halved and sliced
1 tablespoon garlic minced
2 tablespoons olive oil, extra virgin
2 tablespoons buckwheat flour
2 cups coconut milk, So Delicious, unsweetened
1 tablespoon yeast, nutritional
1 teaspoon sea salt
½ teaspoon black pepper, ground
2 teaspoons Curry powder, yellow
½ teaspoon Tumeric powder
1 cup Cheese, Rice shredded, cheddar flavor
1 Slice potatoes 1/4″ thick, perfection not required 🙂 Boil until they are just fork tender, do not over cook. We want them to hold their form. Al dente
2 Meanwhile, heat olive oil in large saute pan, then add onions and garlic
3 Cook until onions are translucent
4 Add buckwheat flour, stir to make roux, which will thicken the sauce. Allow to cook over medium-low heat for 2 minutes while stirring
5 Add coconut milk, stir to blend the roux into the milk. As the milk heats, it will thicken. 5-7 minutes
6 Add nutritional yeast, salt, pepper, curry and tumeric.
7 When potatoes are ready, drain and place in a 9 x 9 silicone baking dish (I use silicone, otherwise use an oiled dish). Spread out evenly.
8 Pour the sauce over the potatoes, evenly.
9 Sprinkle with cheese
10 Bake at 350 degrees for 20 minutes. The cheese will melt and begin to brown, the sauce will bubble
11 Cool for a couple minutes before serving, then enjoy!