I finally tried out my idea for a gratin! The sauce I experimented with last week using winter squash & raw cashews as a base turned out great and I ended up with quite a lot of it leftover. My mind immediately turned to the scalloped potatoes that I had as a kid.
Only better. And vegan!
I had 2 pints of the leftover sauce to work with. I used up two large Russet potatoes and half of a medium-sized kabocha squash (leftover from making Tom Yum soup this weekend). The thinly sliced potatoes and squash were mixed together in a bowl, by hand, with the sauce. I then put it gently into a 9 x 12 Pyrex baking dish that I’d sprayed with Canola oil. Baked at 375 for an hour with foil over the top. Removed the foil, put it under low broil for a few minutes to get a golden crust. Served with some balsamic glazed tempeh strips (those were fab, of course).
Yeah, it looks pretty fabulous
And…. well, actually, it was a little disappointing. We both found it a little on the sweet side. The kobucha squash is pretty sweet and when combined with the mild sweetness of the sauce it was too much. Maybe with a less sweet squash? Not sure, but I am going to roast up the acorn squash we have on hand and try making this again with just potatoes (the option seconded by Christie).
The leftover gratin? It is totally edible, but it is just not what I was going for. That said, I think the leftovers will become the base of a corn & black bean chowder.
Tonight’s experiment gave me another opportunity to play around with the Benriner Cook Help Spiral Vegatable Slicer
{ 2 comments… read them below or add one }
Dear Sherri, I know this didn’t turn out quite like you were hoping for (been there), but I really enjoyed reading about the experience and dig your food writing style.
Jess, thank you so much! Trying to really commit to VeganMoFo this year has given me the encouragement to write about those cooking “misses” rather than just the successes!