Vegan Potatoes Delmonico Recipe
Story
Imagine a classic, elegant dinner party where the centerpiece is a dish that exudes both sophistication and comfort: Vegan Potatoes Delmonico. This dish, inspired by the traditional Delmonico potatoes, is a plant-based twist on a beloved classic. Originating from the renowned Delmonico Restaurant in New York City, Delmonico potatoes are known for their creamy texture and rich flavor. In this vegan version, we replace dairy with plant-based ingredients while maintaining the luxurious essence of the dish. Picture creamy, golden potatoes baked to perfection, coated in a savory, cheesy sauce made from nutritional yeast and almond milk. The result is a comforting and indulgent side dish that’s perfect for special occasions or a weeknight treat. Vegan Potatoes Delmonico offers a blend of creamy, cheesy goodness with the hearty satisfaction of potatoes, making it a standout addition to any meal.
Key Points and Tips
- Choosing Potatoes: Use starchy potatoes like russets or Yukon Golds for a creamy texture. These types hold up well during baking and create a smooth, indulgent consistency.
- Creamy Sauce: The sauce is key to replicating the richness of the traditional Delmonico potatoes. Nutritional yeast adds a cheesy flavor, while almond milk or another plant-based milk provides creaminess.
- Seasoning: Season the sauce generously to ensure it has a rich and flavorful profile. Adjust salt, pepper, and other spices to taste.
- Baking: Bake the dish until the top is golden and crispy, and the potatoes are tender. Ensure that the sauce bubbles around the edges for a perfectly cooked dish.
- Layering: For a more cohesive texture, layer the potatoes and sauce evenly. This ensures that every bite has a balanced ratio of potato to sauce.
Contents:
4 large red potatoes, peeled and sliced into thin rings
1 cup canned coconut cream (for richness)
1/2 cup unsweetened almond or cashew milk
1/2 cup nutritional yeast (for a cheesy taste)
2 cloves of garlic, minced
2 tablespoons olive oil or vegan butter
1 teaspoon dried thyme
Salt and pepper to taste
Chopped fresh parsley (to garnish)
