Potatoes DelMonico
Contents:
4 large red potatoes, peeled and sliced into thin rings
1 cup canned coconut cream (for richness)
1/2 cup unsweetened almond or cashew milk
1/2 cup nutritional yeast (for a cheesy taste)
2 cloves of garlic, minced
2 tablespoons olive oil or vegan butter
1 teaspoon dried thyme
Salt and pepper to taste
Chopped fresh parsley (to garnish)

Instructions:
Preheating the Oven: Preheat your oven to 375°F (190°C).

Prepare the Potatoes: Place the potato wedges in a large bowl of cold water to prevent browning. Drain and dry with paper towels.
Fold in the potatoes: Grease a baking dish with olive oil or cooking spray. Place a layer of potato wedges on the bottom of the plate, overlapping slightly.

Adding “Cheese” and Cream: Sprinkle some of the nutritional yeast over the potato layer. Drizzle some of the cream mixture over the “cheese”.

Repeat Layers: 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.

Baking: Cover the baking dish with aluminum foil and bake in the preheated oven for about 45-50 minutes. Then 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.

Serving: Remove the Potato Delmonico from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley to add a pop of color and freshness.

Potatoes DelMonico: A Decadent Vegan Dish

Ingredients:

  • 4 large red potatoes, peeled and sliced into thin rings
  • 1 cup canned coconut cream (for richness)
  • 1/2 cup unsweetened almond or cashew milk
  • 1/2 cup nutritional yeast (for a cheesy taste)
  • 2 cloves of garlic, minced
  • 2 tablespoons olive oil or vegan butter
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Chopped fresh parsley (to garnish)

Instructions:

1. Preheating the Oven:

  • Preheat your oven to 375°F (190°C).

2. Prepare the Potatoes:

  • Place the potato wedges in a large bowl of cold water to prevent browning. Drain and dry with paper towels.

3. Layering the Potatoes:

  • Grease a baking dish with olive oil or cooking spray. Place a layer of potato wedges on the bottom of the dish, overlapping slightly.

4. Adding “Cheese” and Cream:

  • Sprinkle some of the nutritional yeast over the potato layer. Drizzle some of the cream mixture over the “cheese”.

5. Repeat Layers:

  • Continue layering the potatoes, “cheese,” and cream until you use up all the ingredients. Finish with a layer of “cheese” and cream on top.

6. Baking:

  • Cover the baking dish with aluminum foil and bake in the preheated oven for about 45-50 minutes. Then 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.

7. Serving:

  • Remove the Potatoes Delmonico from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley to add a pop of color and freshness.

Indulge in the rich and creamy flavors of these Potatoes DelMonico, perfect for a special occasion or as a comforting side dish. This vegan twist on a classic recipe is sure to impress even the most discerning palates. Enjoy the luxurious taste without any animal products – a true delight for vegans and non-vegans alike!