Cheezy Teese-y Au Gratin Potatoes

I fell in love with Chicago Soy Dairy a few years back when I sampled Temptation Chocolate Ice Cream and found out that not only are they vegan, they are also dedicated nut free, which means Teeny can partake safely in their ice-cream. As a matter of fact, Temptation is the only ice-cream she's ever had the pleasure of eating outside of our house. We love Chicago Soy Dairy so much that Chicago is Teeny's all time favorite place to visit because she can get ice cream cones from The Chicago Diner!! She asks us almost daily if we can drive to Chicago (it's a FOUR hour drive!!).

Chicago Soy Dairy doesn't limit their genius to just ice cream either. They are also the creators of the fabulous (and addictive) Dandies Vegan Marshmallows and the popular cheese alternative Teese. I've used all of these products and can say from experience that they really are outstanding.

A few weeks ago on Twitter Chicago Soy Dairy was offering free Teese to bloggers who would create something beyond the typical pizza and lasagna. Always up for a challenge, I contacted them and they sent me one tube of Teese Cheddar Sauce, and one tube of Teese Cheddar.

Last night I used the Cheddar Sauce to recreate a childhood favorite of mine.....cheesy au gratin potatoes. The result was exactly like I remember my mom making. Cheesy and gooey -- comfort food at it's best.

Cheezy Teese-y Au Gratin Potatoes

10 medium Yukon gold potatoes, sliced about 1/4 inch thick
1 medium yellow onion, sliced
1 tube Teese Cheddar Sauce
1/4 cup + 2 Tbs non-dairy milk
1/2 tsp garlic powder
1/2 tsp ground mustard seed
1 Tbs dijon mustard
1/2 tsp salt
1 tsp ground pepper
1/2 cup Whole Wheat Bread Crumbs

Preheat oven to 375. Spray 9x13 baking dish with cooking spray. Line bottom of dish with slices of potatoes, layer on onions, then another layer of potatoes. In a small sauce pan combine Teese, non-dairy milk, garlic, mustard seed, dijon, salt and pepper. Whisk to combine and heat to a gentle boil. Pour hot cheese sauce over potatoes and with wooden spoon gently lift layers of potatoes to allow cheese sauce to combine through all veggies. Sprinkle bread crumbs evenly on top. Cover with foil and bake for 1 hour 15 minutes. Remove foil and continue to bake for another 15 minutes until top is browned lightly and cheese sauce is bubbly. Remove from oven, cool 5-10 minutes allowing cheese sauce to thicken slightly. Serve warm!!