I finally fed my craving. See, I've been craving scalloped potatoes since Thanksgiving. The warm cheesy bubbles that pop with steam on the way from the oven to the table, the crisp browning edges that crunch, the perfectly laid rows of thin potato slices that are soft when you bite down, yet not mushy... yeah, that's what I've been craving.
I fought the craving off for a while until Christmas rolled around and we had dinner with my wife's family and my mother-in-law served up a potato gratin, looking like the angels had made it and placed it down right beside me to tantalize my olfactory senses. And it was made with bacon. As quickly as the angels had laid down this dish beside me, the Devil was there to enforce the steadfast law that if you want something done your way, you better just do it yourself. So I begged for the recipe, veganized it, and bestow upon you the holy grail of potato gratin.
I fought the craving off for a while until Christmas rolled around and we had dinner with my wife's family and my mother-in-law served up a potato gratin, looking like the angels had made it and placed it down right beside me to tantalize my olfactory senses. And it was made with bacon. As quickly as the angels had laid down this dish beside me, the Devil was there to enforce the steadfast law that if you want something done your way, you better just do it yourself. So I begged for the recipe, veganized it, and bestow upon you the holy grail of potato gratin.
“Cheesy” Potato Gratin