Ingredients
-
2
-
1
-
1
-
1
-
2
-
1/4
-
1 1/2
-
1
-
14
-
2
-
2
-
1/3
-
1/2
-
8
-
1/2
Directions
Cheese and Potato Casserole, I’ve seen a version of this in several vegetarian cookbooks and finally decided to try it last weekend This was very tasty I modified the original recipe quite a bit to make more nutritious , I’ve seen a version of this in several vegetarian cookbooks and finally decided to try it last weekend This was very tasty I modified the original recipe quite a bit to make more nutritious
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Steps
|
1
Done
|
Peel Potatoes and Slice. Boil For About 10 Minutes. Drain Thoroughly. |
|
2
Done
|
Heat Oil in Pan and Add Onion and Garlic. Stir Frequently and Cook For 2-3 Minutes. Add Mushrooms and Cook 5 Minutes More or So Until Mushrooms Start to Cook Down. |
|
3
Done
|
Stir in Flour and Cook For Another Minute. Gradually Add the Vegetable Broth and Milk. Bring to a Boil, Stirring Constantly. |
|
4
Done
|
Reduce Heat and Add Artichoke Hearts, Vegetables, Tofu and 1/2 of Each of the Cheeses. Mix Well. Add Thyme, Salt and Pepper and Wine to Taste. |
|
5
Done
|
Arrange a Layer of the Potatoes Into a Greased Ovenproof Dish. Spoon the Vegetable Mixture Over the Top. Cover With the Remaining Potatoes. Sprinkle the Other Half of the Cheeses on Top. |
|
6
Done
|
Bake in a Preheated Over at 400f For 30 Minutes or Until the Top Is Golden and It's Bubbling a Bit in the Middle. |
