Have You Tried Field Roast Cheese Shreds?
I love a great cheesy bake. The more cheese the better. And this Hasselback Potatoes Au Gratin is filled with the most amazing cheese by Field Roast Chao Creamy Original Shreds and Chao Mexican Style Blend Cheese Shreds.
New Chao Creamery Shreds are a delicious, dairy-free cheesy addition to any dish, hot or cold.
Chao Creamery Shreds can be sprinkled onto a salad, dropped onto a plant-based taco or just eaten straight out of the pouch. They definitely upgraded my potatoes!
Here’s How I Made This:
Start with slicing the potatoes very thin. I used a mandolin, but you can also slice them with a knife. Just get them as thin as you can. Add them to a oven safe dish with sliced onions, salt and pepper, and the cheese shreds. Top it with coconut milk and bake until nice and bubbly! This is one dish you would love to have on your holiday table!
Recipe:
5-6 white potatoes
1/2 cup coconut milk
2 tbsp dairy free butter, softened
Salt and pepper to taste
Rinse and pat dry potatoes. Leave the skin on. Thinly slice or use a mandolin to slice potatoes. Spread dairy-free butter into a 12×7 inch cast iron oval pan. Arrange potato slices in the pan standing up so that they tightly fit. Add slices of onion in between areas of the potato slices. Add the shredded cheeses in the same manner. Pour coconut milk on top. Season with salt and pepper to taste. Bake in a preheated 400 degree oven for 35-45 minutes until potatoes are browned and cheese is bubbly.
