These roast potatoes are probably the most delicious potatoes on the planet – okay, may be they’re not, but they come pretty close. Truly, the buttery, smooth texture of the potatoes smothered in the cheese sauce makes for a very satisfying dish to serve with any stew, alongside a crunchy salad with divine cider vinegar dressing (my aunt, a Greek Cypriot whose food was enormously delicious, always used to make a simple green salad with cos lettuce, cucumber and red onion, salt, cider vinegar and olive oil). Anyway folks, I am going to leave you enjoy this dish with whatever you wish – even vegan sausages and beans will more than do the job.
Serves 3 to 4 (depending on portion size)
INGREDIENTS FOR GOLDEN CHEESE SAUCE
2 cups (625 mL) soya milk, or other non-sweetened milk (I use Alpro)
2 Tbsp purpose plain flour (for a very thicker sauce, use 3 Tbsp) – see links above for gluten free flour
2 Tbsp olive oil
½ tsp fine garlic granules
salt (don’t omit)
a knob of vegan butter
a little water if needed
4 large potatoes, peeled and cut into large quarters (Cyprus potatoes are ideal)
1 large onion thinly sliced
¼ cup (60 mL) olive oil for roasting
¼ cup water
paprika and fresh rosemary for garnishing
- Preheat your oven to 440ºF (225ºC).
- Place all the ingredients in a ‘milk’ pan and whisk, or for a smoother consistency, first process in your blender.
- Heat the mixture up, mixing virtually non-stop, until you have a thickish consistency. Lower the heat, and continue cooking for a further minute or so.
- Next, arrange your potatoes and onions in an ovenproof dish, (around 8 x 8 inches), pour on the oil and the rest of the ingredients, except for the garnish of paprika and rosemary.
- Place in the oven for an hour, or until the potatoes are all golden. Remember to take them out after 30 minutes to turn them around.
- When golden, pour the cheese sauce on top of the potatoes, making sure to allow some of the potatoes to show themselves through – so don’t dowse the entire surface. Do this by pouring the cheese sauce all around the edges, and the rest on the top, leaving a few inches of space between the sauce mix and the potatoes.
- Place in the oven for a further 20 minutes, or until a skin is formed. Remove, garnish and serve.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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