Potato Gratin with Creamy Tofu Sauce

Ingredients:

For the Gratin:

1. Potatoes, thinly sliced (4 cups, 880 kcal)
2. Olive oil (2 tbsp, 240 kcal)
3. Salt and pepper to taste

For the Creamy Tofu Sauce:

1. Silken tofu (12 oz, 240 kcal)
2. Nutritional yeast (1/4 cup, 60 kcal)
3. Garlic powder (1 tsp)
4. Onion powder (1 tsp)
5. Dijon mustard (1 tbsp)
6. Vegetable broth (1/2 cup, 5 kcal)
7. Salt and pepper to taste

Preparation Steps:

Step 1: Preheat the oven to 375°F (190°C) and grease a baking dish.

Step 2: In a bowl, toss the thinly sliced potatoes with olive oil, salt, and pepper.

Step 3: Arrange a layer of seasoned potatoes in the baking dish.

Step 4: In a blender, combine silken tofu, nutritional yeast, garlic powder, onion powder, Dijon mustard, vegetable broth, salt, and pepper. Blend until smooth.

Step 5: Pour a portion of the creamy tofu sauce over the layer of potatoes.

Step 6: Repeat the layers until all potatoes and sauce are used, finishing with a layer of sauce on top.

Step 7: Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown.

Step 8: Allow the Potato Gratin to cool slightly before serving. Delight in the creamy, savory goodness of this plant-based twist on a classic dish!