This potato casserole has been handed down from my husband’s family now to my family for decades of holiday meals. Unfortunately, there is almost Nothing nutritious about the original recipe. I felt the need to finally come up with a Vegan version that I could enjoy for the holidays. My new version is admittedly still very processed with store bought Vegan cheeses but with my work schedule this month and my close proximity to no less than 5 health food grocery stores, I’ve splurged on convenience and taste for this recipe re-do.
So before you start wincing about the store bought ingredients in my version, I’ll share just how ‘un-healthful’ the traditional family recipe is:
2 pounds diced potatoes, 2 cups sour cream, 3 cups of cheddar cheese, 1 can cream of chix soup, 1/2 pound of butter and some cornflakes.
Yea. Delicious and heart-horrible to say the least.
My version came out slightly less tasty. But you can eat half the pan if you’d like without much guilt at all!
If you’d really like to make this delicious potato casserole, but don’t have access to store bought vegan cheeses, I’d suggest visiting these sites for some awesome homemade non dairy cheese options.
- 14 oz Vegan Mushroom Gravy
- 4 Tbs. Vegan Butter melted
- 8 oz. Vegan Cheddar Cheese *shredded
- 4 oz. Vegan Ricotta Cheese
- 1 small white onion, diced small
- 12 oz. Silken Tofu
- 1 tsp red pepper flakes
- 1/2 tsp dried dill
- 1 tsp sea salt
- 1/2 tsp black pepper
- Blend together all the above ingredients in a food processor until smooth
- 28 oz bag frozen diced potatoes THAWED overnight in the fridge!!
- (I used Ore-Ida brand O'brien style)
- 3 cups of Vegan Cornflakes *try to find a low corn syrup brand, I used Kashi
- 8 Tbs. Vegan Butter - melted
- Stir the butter and crushed cereal together to make the topping
- Blend the first 10 ingredients together in a food processor until smooth, maybe 30 seconds.
- Stir in the 'Thawed' diced potatoes with the cheese mixture. Transfer to a glass baking pan 9" x 9"
- Stir the cereal crumbs and melted butter together and spread over top of the potatoes. Cover with foil and bake for 45 minutes at 350 degrees. Remove foil and bake another 15 minutes or until the top is lightly browned. Let sit for up to 30 minutes prior to serving to allow the potatoes to firm up some.
Even with my veganized version, this isn’t an everyday dish. But at holiday time or any special occasion, it will definitely be a hit.
I cooked mine in a large slow cooker for 1 hour on high and then 2 hours on low. They were not as browned on top but still had a great consistency without taking up space in the oven to cook. They re-heat well or can even be freezed for another special event.
1 year ago, I made up a batch of these: Ornament Cake Balls
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