It has taken a LONG time and lots of taste testing to find comfort in using/eating cheese subsititues. Giving up cheese was one of the hardest sacrifices of becoming dairyfree. We started off trying to find a dairyfree/soyfree cheese to put on pizza and are now actually able to eat a grilled “cheese” sandwich and not tell the difference. I’d call that Dairyfree success!
This recipe started with our very own organic potatoes grown over the last 3 months. We wanted to make something extra special and new to showcase our gardening success. Happy to report, this recipe is a winner!
- 2 pounds of Potatoes (sliced)
- 1/2 onion (sliced)
- 2 cups dairyfree milk (we used So Delicious Coconut)
- 1 1/2 cup grated “cheddar” (we used Daiya)
- 1 cup grated “mozzarella” (we used Follow Your Heart)
- 3 tablespoons flour
- 1/2 cup grated “parmesan” (we used Follow your Heart)
- 1 tablespoon nondairy butter
Wash and dry potatoes.Our Chef was feeling a little silly when we started making this recipe. Until he fell asleep… (Thankfully he left instructions)Leaving his helper all alone to slice the potatoes and onion.
We used a mandolin but a knife would work too. Leave the skins on to make this dish extra healthy.Grate cheddar and mozzarella cheese.Bring milk to boil and stir in cheese to melt.After cheese is melted, add flour and stir until creamy. Butter bottom and side of pan.Dump potatoes and onion in pan. Cover with cheese mixture.Stir everything together. Top with parmesan.Cover and bake for 90 minutes at 350.Perfect time to check on the Chef…After 90 minutes take out of oven and remove foil. Let cool for 5-10 minutes to thicken. Our Chef woke up just in time for dinner. We topped ours with some fresh chives.Our chef was a little too preoccupied with his new skill of blowing bubbles to take a bite for the camera, but he did enjoy the dish! We hope you enjoy our 3 “Cheese” potatoes too!