This absolutely luscious Vegan Cheesy Potato Casserole is oil-free, gluten-free,cholesterol-free, and dairy-free. And it can even help with weight loss.
Prep Time33 minutesmins
Cook Time35 minutesmins
Total Time1 hourhr8 minutesmins
Servings: 6servings
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
Ingredients
4pounds (10 cups diced) yellow or Russet potatoes about 11 medium potatoes
Place potatoes into a large pot and add 4 cups water or enough to cover potatoes. Add 1 teaspoon salt. Cover pot, and bring to a boil over high heat.
Meanwhile, combine cheese sauce, milk, and seasonings. Stir well to ensure seasonings are thoroughly distributed into sauce. Set aside.
When potatoes come to a boil, reduce heat, and simmer for 4 to 5 minutes or until potatoes are softened by not fully cooked. Do not overcook – you don’t want your potatoes to be mushy.
Preheat oven to 425°F. Oil a 9- x 13-inch casserole dish with cooking spray.
When potatoes are ready, drain off water. (A colander makes an easy job of this. I like to save this water and use in making bread or gravy or other dishes.)
Transfer potatoes to prepared casserole dish.
Pour milk-cheese sauce mixture over top, taking care to cover potatoes completely.
Bake, uncovered, at 425°F for 30 to 35 minutes or until golden brown on top.
Remove from oven and allow to cool 5 minutes before serving. Sauce will thicken as it cools.
Notes
Sufficient baking time is necessary for the casserole to thicken and not be soupy. If you find that your casserole is soupier than you would like, simply add 5 minutes to the baking time. Sauce will thicken a little as it cools.Variation: Sprinkle 1/3 cup Jennifer’s Kitchen Vegan Parmesan on top of potatoes during last 10 minutes of baking time.Serves 4 as a main dish or 6 as a side dish.