"Cheesy" Potato Casserole
Oil a large casserole dish and fill it with the sliced potatoes. Set aside.
In a medium saucepan, melt the margarine over low heat. Add the flour and whisk it continuously to form a roux. Add the boiling water, soy sauce, garlic powder, turmeric, and salt, whisking continuously for 1 to 2 minutes until the sauce is thick and bubbly. Add the oil and nutritional yeast and whip again until smooth. Stir in the green chilies, if desired.
Pour the sauce over the potatoes and stir thoroughly to coat. Sprinkle the top with paprika. Bake, covered, for 30 minutes, then bake, uncovered, for 30 minutes more, or until the potatoes are tender and the top is browned.
- 4 large potatoes, thinly sliced
- 1/2 cup (1 stick) margarine
- 1/2 cup flour
- 3 1/2 cups boiling water
- 2 Tbsp. soy sauce
- 1 1/2 tsp. garlic powder
- 1/4 tsp. turmeric
- Salt, to taste
- 1/4 cup vegetable oil
- 1 cup nutritional yeast flakes (available at health food stores)
- 1 4 oz.-can diced green chilies, optional Paprika
Oil a large casserole dish and fill it with the sliced potatoes. Set aside.
In a medium saucepan, melt the margarine over low heat. Add the flour and whisk it continuously to form a roux. Add the boiling water, soy sauce, garlic powder, turmeric, and salt, whisking continuously for 1 to 2 minutes until the sauce is thick and bubbly. Add the oil and nutritional yeast and whip again until smooth. Stir in the green chilies, if desired.
Pour the sauce over the potatoes and stir thoroughly to coat. Sprinkle the top with paprika. Bake, covered, for 30 minutes, then bake, uncovered, for 30 minutes more, or until the potatoes are tender and the top is browned.