Vegan Gratin Jurassien

[Scalloped Potatoes with Heavy Cream and Cheese]

...oh Man!...do I love me some potatoes...and creamy, cheese-y potatoes even more...Julia describes this creamy dish as 'mouth-watering'...

...start with some potatoes sliced thinly - about 1/8 inch...

...grease a baking dish with some Earth Balance...

...arrange your potatoes in a single layer in the dish...and dot with more Earth Balance...and sprinkle with salt and pepper...

...continue adding layers...

...Julia uses swiss cheese...but I used Daiya shredded cheddar...which I keep in the freezer so mine is still slightly frozen in this picture...

...pour on your heavy cream...I make cream by adding powdered soymilk to unsweetened soymilk to make a thick and creamy substitute...sometimes I just use plain Silk Creamer...but this seems a little sweet to me...so I only use that when I don't mind a little bit of sweetness...

...Julia says not to let it come to a boil in the oven...keep it below a simmer...I don't think that will apply to the vegan cream...but I followed the instructions anyway...

...so creamy and delicious...

Substitutions:
Earth Balance for Butter
Vegan Cheese for the Swiss Cheese - I used Daiya Cheddar
Vegan Creamer or Soymilk mixed with soymilk powder for the cream

Recipe here: Mastering the Art of French Cooking

p. 524