We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Vegan Potatoes Delmonico
Vegan Potatoes Delmonico

Vegan Potatoes Delmonico
Vegan Potatoes Delmonico
Source
Ingredients:
1
Servings
  • 4
    item
     large red potatoes, peeled and sliced into thin rings
  • 240
    ml
     canned coconut cream (for richness)
  • 120
    ml
     unsweetened almond or cashew milk
  • 120
    ml
     nutritional yeast (for a cheesy taste)
  • 2
    clove
     garlic, minced
  • 2
    tbsp
     olive oil or vegan butter
  • 1
    tsp
     dried thyme
  • 1
    item
     salt and pepper to taste
  • 1
    item
     chopped fresh parsley (to garnish)
Vegan Potatoes Delmonico
Instructions:
  1. Preheating the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Potatoes: Place the potato wedges in a large bowl of cold water to prevent browning. Drain and dry with paper towels.
  3. Fold in the potatoes: Grease a baking dish with olive oil or cooking spray. Place a layer of potato wedges on the bottom of the plate, overlapping slightly.
  4. Adding “Cheese” and Cream : Sprinkle some of the nutritional yeast over the potato layer. Drizzle some of the cream mixture over the “cheese”.
  5. Repeat Layers: Continue layering the potatoes, “cheese,” and cream until you use up all the ingredients. Be sure to finish with a layer of “cheese” and cream on top.
  6. Baking: Cover the baking dish with aluminum foil and bake in the preheated oven for about 45-50 minutes. Then remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  7. Serving: Remove the Potato Delmonico from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley to add a pop of color and freshness.
  • 4
    item
     large red potatoes, peeled and sliced into thin rings
  • 240
    ml
     canned coconut cream (for richness)
  • 120
    ml
     unsweetened almond or cashew milk
  • 120
    ml
     nutritional yeast (for a cheesy taste)
  • 2
    clove
     garlic, minced
  • 2
    tbsp
     olive oil or vegan butter
  • 1
    tsp
     dried thyme
  • 1
    item
     salt and pepper to taste
  • 1
    item
     chopped fresh parsley (to garnish)
1
Servings
0

Preheating the Oven: Preheat your oven to 375°F (190°C).

Prepare the Potatoes: Place the potato wedges in a large bowl of cold water to prevent browning. Drain and dry with paper towels.

Fold in the potatoes: Grease a baking dish with olive oil or cooking spray. Place a layer of potato wedges on the bottom of the plate, overlapping slightly.

Adding “Cheese” and Cream : Sprinkle some of the nutritional yeast over the potato layer. Drizzle some of the cream mixture over the “cheese”.

Repeat Layers: Continue layering the potatoes, “cheese,” and cream until you use up all the ingredients. Be sure to finish with a layer of “cheese” and cream on top.

Baking: Cover the baking dish with aluminum foil and bake in the preheated oven for about 45-50 minutes. Then remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

Serving: Remove the Potato Delmonico from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley to add a pop of color and freshness.

Contact About
Privacy Policy Terms of Service Sitemap