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!
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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.
