This potato gratin is made with a delicious creamy Tofu sauce. Typically, gratins feature Béchamel white sauce, but in this recipe, the sauce primarily consists of pureed silken tofu. It offers a healthier alternative with fewer calories while being rich in protein and various nutrients inherent in Tofu. A modest amount of butter and milk, combined with cheese of course, effectively mask the soy flavor of Tofu. Whether scaled up for a crowd in a large baking dish or prepared in a single-serving dish, this versatile dish caters to everyone. Serving it piping hot from the oven is ideal for chilly days. Hope you like it!
Potato Gratin with Creamy Tofu Sauce
Servings: 2 servings
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Ingredients
Creamy Tofu Sauce
- 7 oz Tofu, silken excess moisture removed
- 1/4 cup milk
- 1 Tbsp butter melted
- 1/2 Tbsp Katakuriko potato starch or corn starch
- 1/4 tsp salt
- 1 tsp chicken bouillon powder
- 1 oz shredded cheese mozzarella, havarti
Filling
- 1/2 onion
- 2 oz bacon
- 2 potatoes medium
- 1 tsp oil
- 1 pinch salt to taste
- 1 pinch pepper to taste
Topping
- 2 oz shredded cheese mozarella, havarti
Instructions
- Preheat the oven to 375°F (190°C). In a large bowl, whisk the tofu, and gradually add milk mixing thoroughly. Alternatively, you can process them in a food processor for a few seconds. Add the remaining ingredients for the sauce and mix well. Set aside.
- Slice the onion thinly. Cut the bacon into bite-sized pieces. Slice the potatoes into 1/8" (3 mm) thin rounds. Microwave for a few minutes until soft.
- Heat the oil in a frying pan and cook the bacon until lightly browned. Add sliced onion and cook for a couple of minutes. Combine the potato slices with the bacon mixture and season with salt and pepper to taste.
- Put the potato mixture in a baking dish. Cover it with the creamy tofu sauce and top it with shredded cheese. Bake for 20 minutes until hot and browned.
