As many of you know my husband THE Chad, does most of the cooking in our house. When we visited Germany in 2009 we discovered vegan Potatoes Gratin. This dish is way too tasty, let me know if you make it and better yet, send photos! We enjoyed our gratin with vegan vine wine as you can see!

8 medium new red potatoes, peeled and sliced very thin

3 Tbs vegetable broth

1 sliced shallot – thin

2 Tbs arrowroot

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp dry mustard

1/8 tsp nutmeg

1-1/2 C almond milk

1 C daiya vegan shredded cheddar

1 sprouted ezekiel muffin (any bread will do but we use sprouted for ez digestion)

3 Tbs Earth Balance spread , divided

Paprika

Preheat oven to 400. Spread half of the potato slices on the bottom of a 9×13″ baking pan. In a medium saucepan, heat one tablespoon of the Earth Balance and add the garlic. Cook for a minute. Add the broth or water and bring to a boil. Whisk in the arrowroot and cook for a minute over medium heat. Slowly add the almond milk and whisk as you go. Raise the heat and little and continue stirring until it begins to thicken. Add the salt, pepper, dry mustard, and nutmeg. Stir in half of the vegan cheese. Once the cheese is mostly melted, spread half of the milk mixture on top of the potatoes in the pan.