Cheese And Potato Casserole

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 lbs potatoes
• 1 teaspoon olive oil
• 1 red onion, chopped
• 1 cup sliced mushrooms
• 2 garlic cloves, crushed
• 1/4 cup flour
• 1 1/2 cups vegetable broth
• 1 cup milk (i used soy milk)
• 14 ounces artichoke hearts, drained and halved
• 2 cups vegetables (i used carrots, beans and broccoli, cut up small and steamed)
• 2 cups cheese (i used soy, but you can use a mixture of cheddar and guyere)
• 1/3 cup grated parmesan cheese
• 1/2 cup gorgonzola or 1/2 cup blue cheese
• 8 ounces firm tofu, sliced
• 1/2 cup wine
• thyme
• salt and pepper

Recipe

• 1 peel potatoes and slice. boil for about 10 minutes. drain thoroughly.
• 2 heat oil in pan and add onion and garlic. stir frequently and cook for 2-3 minutes. add mushrooms and cook 5 minutes more or so until mushrooms start to cook down.
• 3 stir in flour and cook for another minute. gradually add the vegetable broth and milk. bring to a boil, stirring constantly.
• 4 reduce heat and add artichoke hearts, vegetables, tofu and 1/2 of each of the cheeses. mix well. add thyme, salt and pepper and wine to taste.
• 5 arrange a layer of the potatoes into a greased ovenproof dish. spoon the vegetable mixture over the top. cover with the remaining potatoes. sprinkle the other half of the cheeses on top.
• 6 bake in a preheated over at 400°f for 30 minutes or until the top is golden and it's bubbling a bit in the middle.