Polar Vortex Potato Casserole
When it’s 25 degrees below freezing and there’s a foot of snow, you’re not going to be motivated to go food shopping. You’ll use whatever you have around the house and try to make the best of it. This is what I had for dinner last night.
3 potatoes, peeled and sliced thin (1/8”) on a mandolin or food processor (they should look like really skinny [American] footballs)
1 onion, sliced thin
1 t olive oil
1 cup veggie crumbles (grate/crumble some veggie burgers or tempeh)
½ C Parmigiano Reggiano cheese, divided
1 cup milk
1 T butter
1 can cream of mushroom soup
Salt and pepper to taste
Truffle salt/truffle oil/truffle butter…just truffle something
Preheat oven to 425F
Heat olive oil on medium in a small saucepan. Sautee onions with a pinch of salt for 5 minutes. Remove from heat.
Combine butter and milk in a small saucepan. Heat until butter is melted, then whisk in the cream of mushroom until combined.
Place ½ of the sautéed onions in the bottom of a 9” baking dish. Cover the onions with a layer of sliced potatoes. Cover the potatoes with veggie crumbles and ¼ cup of cheese. Pour ½ the cream of mushroom mixture over.
Top the mushroom mixture with a layer of potatoes, then repeat the same layering process again. Cover the whole thing with the rest of cream of mushroom mix.
Bake for 35-40 minutes until top is browned.
Serve with a pinch of truffle salt, a splash of truffle oil or a thin pat of truffle butter.
Make it vegan by using 1 ¼ C Portobello mushroom soup instead of anything with cream or butter, and sub Daiya for the cheese.