AuGratin potatoes were a staple at one of the schools I went to while growing up; they were also dehydrated potatoes & powdered sauce that were mixed with water & heated. This recipe is fresh potatoes and a creamy sauce that satisfy the desire for a stick-to-your-ribs, down-home comfort food dish.
2 pounds potatoes, scrubbed & thin sliced
1 medium onion, thin sliced & the rings cut in half
3 cups broth (I use chicken; use vegetable for vegetarian/vegan option)
1 package Follow Your Heart Provolone slices, quartered & separated
2 packages Follow Your Heart American slices, quartered & separated
1/2 -3/4 can full fat coconut milk
1/4 teaspoon ground nutmeg
2 teaspoons garlic powder.
salt and pepper, to taste
Preheat oven to 350°F. Bring broth to a low boil over medium heat and add the cheese, a little at a time & whisking until dissolved; repeat with remaining cheese until fully melted & incorporated with broth; add in coconut milk and then spices. Taste sauce; adjust seasoning as needed. Layer potato and onion slices in large baking dish; slowly and carefully pour cheese sauce over. Bake in oven for 1 hour or until potatoes are tender and sauce is bubbly and thick.