Ingredients
2 tbsp oil
2 large onions, sliced
1 each celery stalk, sliced
1 each carrot, diced
1/4 tsp garlic powder
1/4 tsp salt
4 tbsp tamari
1 1/4 cup cheesy gravy
10 each potatoes, baked, peeled & - sliced
1/2 tsp paprika
1 tbsp nutritional yeast
Directions
Preheat oven to 350F. Heat oil in a large skillet over medium heat.
Add onions, celery, carrot & seasonings. Cook for 7 minutes till
vegetables are tender.
In an 8 X 12 inch baking dish, alternate layers of gravy, potatoes &
sauteed vegetables. Repeat. Top with the rest of the gravy.
Sprinkle on paprika & nutritional yeast. Bake for 20 minutes.
"The Cookbook for People Who Love Animals"
Servings: 6 servings
Potatoes Au Gratin Recipe brought to you by Recipe Ideas
Categories: Casserole; Potato; Vegetable
The History of Recipes
Food historians have tracked the existance of recipes back into ancient history, at least as far as the ancient Egyptians, and maybe further still. Interesting though that maybe, mostly, these ancient records were just very simple pictorial recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to academics are some stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius compiled a few documents showing how to cook the recipes prepared by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Roman chefs used a good variety of aromatic flavours, including a few you will know for example thyme, mint and asafoetida. Continuing our culinary historical journey, there were a couple of books from the 14th Century - a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the spicy food that is served today, but rather descriptions of the types of food on the menues of the rich and wealthy people of that period. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including coriander, basil and rosemary. The introduction of these new foods and spices caused a surge in manuscripts on cookery, the majority of which still exist in academic collections. The TV revolution brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Potatoes Au Gratin recipe.
