VEGGIE BROTH: 1¼ cups (or use water or plant based milk)
SPICES: Salt & pepper, to taste
PLANT-BASED PARMESAN: ¾ cup, grated
BREADCRUMBS
PANKO: ¾ cup
GARLIC: 2 cloves, minced
OLIVE OIL: 2 tbsp
DO ITTT
PREHEAT oven to 375°F.
ADD panko, olive oil, & garlic to a skillet & cook over medium heat. Stir often until breadcrumbs are golden brown. Transfer to a bowl & set aside.
BLENDSpero Sunflower Cream Cheese, mustard, miso, nutritional yeast, paprika, garlic, apple cider vinegar, veggie broth, & spices in a blender or food processor until smooth.
TASTE & season as you like! The sauce should be a pourable consistency. *Add more water or broth if needed!
WASH potatoes & slice thinly. Aim for ⅛” thickness. *Use a mandoline if possible!
TOSS potato slices in the sauce in a large bowl until evenly coated.
TRANSFER half of the potatoes to a 8x8” baking dish.
ARRANGE potatoes so that layers reach the sides of the dish & the top is as flat as possible.
SPRINKLE with salt, pepper, & half of the parmesan. Layer the remaining potatoes on top.
POUR additional sauce into the corners & crevices, then top with the remaining parmesan & breadcrumbs.
COVER the dish with foil & cook for approx. 45 min.
REMOVE foil & cook for an additional 10-15 min. Test for doneness by poking with a sharp knife. The potatoes should be completely tender.
