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Au gratin potatoes are one of the greatest casseroles of all time. Whisk tofu with milk until smooth. Potatoes au gratin is an amazing classic French recipe that consists of layers of thinly sliced peeled potatoes, milk, salt, pepper and breadcrumbs.
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Ingredients for Fluffy Tofu au Gratin with Canned Mackerel:
- Provide 1/2 for Canned mackerel
- Make ready 2 stick - Asparagus
- Give 1/4 - pack Shimeji mushrooms
- Give 1/4 - Onion (sliced)
- Need of Tofu Sauce
- Need 1/2 block - Tofu
- Take 1 - Egg (beaten)
- Need 1 tbsp Mayonnaise
- Make ready 1 dash Salt and pepper
What's the difference between scalloped potatoes and Au Gratin Potatoes? Smocked mackerel gratin is easiest for a weeknight but fancy enough for guests. Add a handful of spinach then the mackerel. Stir the mustard into the yoghurt then spread over the mish and spinach.
Fluffy Tofu au Gratin with Canned Mackerel instructions:
- Make the tofu sauce. Beat the egg into a bowl and stir in the mayonnaise, salt, and pepper. Add the tofu and crumble as you mix it in.
- Scrape off the hard parts of the asparagus skin and cut into 4 cm pieces. Remove the root from the shimeji mushrooms and shred. Thinly slice the onion.
- Break up the canned mackerel a bit and place in a casserole dish with the sauce from the tin as well.
- Top with the asparagus, shimeji mushrooms, and onion from Step 2.
- Pour over the tofu sauce from Step 1 and bake in a 230°C oven, or in the toaster oven for 15-20 minutes.
- For a yamaimo yam version, see. - - https://cookpad.com/us/recipes/157333-canned-mackerel-diet-nagaimo-gratin
Drain and slice the potatoes, arrange on top of the yoghurt. You can make a vegan potatoes au gratin with this dairy-free recipe. Enjoy a rich, creamy sauce made with nutritional yeast rather than cheese. Don't overcook and have your slices turn to mashed potatoes. Whether you call it potatoes au gratin or au gratin potatoes, it's still the creamiest, yummiest side dish and goes great with any dinner.
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