[ad_1]
This potato gratin is made with a scrumptious creamy Tofu sauce. Sometimes, gratins characteristic Béchamel white sauce, however on this recipe, the sauce primarily consists of pureed silken tofu. It gives a more healthy various with fewer energy whereas being wealthy in protein and numerous vitamins inherent in Tofu. A modest quantity of butter and milk, mixed with cheese after all, successfully masks the soy taste of Tofu. Whether or not scaled up for a crowd in a big baking dish or ready in a single-serving dish, this versatile dish caters to everybody. Serving it piping sizzling from the oven is right for cold days. Hope you prefer it!
Potato Gratin with Creamy Tofu Sauce
Servings: 2 servings
Creamy Tofu Sauce
- 7 oz Tofu, silken extra moisture eliminated
- 1/4 cup milk
- 1 Tbsp butter melted
- 1/2 Tbsp Katakuriko potato starch or corn starch
- 1/4 tsp salt
- 1 tsp rooster bouillon powder
- 1 oz shredded cheese mozzarella, havarti
Filling
- 1/2 onion
- 2 oz bacon
- 2 potatoes medium
- 1 tsp oil
- 1 pinch salt to style
- 1 pinch pepper to style
Topping
- 2 oz shredded cheese mozarella, havarti
-
Preheat the oven to 375°F (190°C). In a big bowl, whisk the tofu, and step by step add milk mixing completely. Alternatively, you may course of them in a meals processor for just a few seconds. Add the remaining components for the sauce and blend nicely. Put aside.
-
Slice the onion thinly. Minimize the bacon into bite-sized items. Slice the potatoes into 1/8″ (3 mm) skinny rounds. Microwave for a couple of minutes till comfortable.
-
Warmth the oil in a frying pan and cook dinner the bacon till flippantly browned. Add sliced onion and cook dinner for a few minutes. Mix the potato slices with the bacon combination and season with salt and pepper to style.
-
Put the potato combination in a baking dish. Cowl it with the creamy tofu sauce and prime it with shredded cheese. Bake for 20 minutes till sizzling and browned.
[ad_2]