How was your Easter? We had a great day – in fact, we had an entire day’s worth of excitement by 4:00! Needless to say, we were really productive. But we had a super great day, even if it did get a little windy and cool in the afternoon. Nick and I made a delicious Easter lunch with Gardein Stuffed Turk’y, sauteed carrots and PARTY POTATOES! These potatoes are known by many names, but I’ve always called them Party Potatoes. Why? Because they’re like a party in your mouth! HA! Okay, that was lame. But thankfully, these potatoes are NOT. They are creamy, cheesy, delicious and comforting. Not something to eat everyday, of course, but definitely something to enjoy on a special occasion!
Take it from me. This veganized version of Party Potatoes is delicious!!
recipe adapted from Mel’s Kitchen Cafe
3 T earth balance
1 large yellow onion, chopped
1/4 cup all purpose flour (could easily sub gluten free flour here)
1 cup rice milk
1 1/2 cups water mixed with 1/2 tsp Better than Bouillon No Chicken Base
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme (crush in your palm a bit before adding to release the flavor)
7 ounces vegan cheddar cheese, shredded
26 ounces frozen hashbrowns
1/2 cup vegan sour cream
Crushed kettle chips, for topping
Preheat oven to 350 and lightly grease a 9×13 baking pan. Melt the earth balance in large pot over medium heat. Add the onion and cook until the onion is soft and translucent, about 5 minutes. Add flour and cook, stirring constantly, for about a minute. Combine rice milk and water mixed with bouillon and slowly whisk into the onion mixture. Add salt, pepper and crushed thyme. Bring the mixture to a boil, and then reduce heat to medium-low to simmer. Stir occasionally, until thickened, about 5 minutes. Take pot off the heat and stir in the shredded cheese. Stir constantly until cheese is melted and thoroughly incorporated. Stir in frozen hashbrowns and mix to combine. Lastly, stir in the sour cream. Transfer potato mixture to your prepared pan and top evenly with crushed chips. Bake for 45 minutes.
If you can wait and let them sit a few minutes, that’s great! But we couldn’t. We dove right in! YUM.