This is basically a veganization of the old-school potatoes au gratin many of us grew up eating. It's quite amazingly "cheesy," and made an excellent brunch on a lazy Sunday.
Cheezy Baked Breakfast Potatoes
~ 6 medium potatoes, sliced in very thin rounds (about 1/8" if you can manage it)
~ 1 tbsp. olive oil
~ 2 leeks, cleaned and thinly sliced
~ 1 large yellow onion, diced
~ 2-3 tbsp.oil or margarine
~ Salt and pepper
~ 1 tsp. marjoram
~ 3/4 cup nutritional yeast
~ 1 3/4-2 cups plain, unsweetened nondairy milk
~ 1 tsp. chili powder
~ 1/2 cup fresh parsley, finely chopped
~ Paprika for garnish
~ Preheat the oven to 450 degrees fahrenheit, and grease a baking dish or casserole.
~ In a beaker, whisk together the nutritional yeast, milk, and chili powder, and set aside.
~ In a skillet, sauté the onion and leeks in the oil over medium heat until softened (about 5-7 minutes).
~ Layer half of the potato slices in the bottom of the greased baking dish, sprinkle with salt, pepper, and 1/2 tsp. of marjoram.
~ Layer the onion/leek mixture on top of the potatoes, and sprinkle on 1/4 cup of fresh parsley.
~ Pour half of the nooch/milk mixture over the whole business, then layer on the remaining potatoes, sprinkle with the remaining parsley, the other 1/2 tsp. of marjoram, and a few more grinds of salt and pepper.
~ Cover with the remaining nooch/milk mixture, dot with a tbsp. of margarine, sprinkle with paprika, and bake uncovered at 450 degrees for 45 minutes to an hour, or until the potatoes are tender and the sauce is bubbling, browned, and lovely. Serve hot.