Hungarian Potato Casserole (Rakott Krumpli) with Vegan Cheese

Ingredients

• about 910 g Potatoes
• about 450 g Vegan sausage
• 1 large Onion
• 1 cup Dairy-free cheese
• 0.5 cup Dairy-free sour cream
• 0.5 cup Vegetable broth
• 1 tbsp Sweet paprika
• to taste Salt and pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Peel the about 910 g of potatoes and slice them approximately 0.635 cm thick.
2. 2Place the sliced about 910 g of potatoes in a large pot, cover them with cold water, and bring to a boil over high heat. Cook for 10 minutes, or until the potato slices are slightly tender but still firm when pierced with a fork, then drain the potatoes very well in a colander.
3. 3While the potatoes cook, cut the about 450 g of vegan sausage into 1.27 cm thick slices, then peel and finely chop the 1 large onion. Place a 25.4 cm skillet over medium-high heat, add the about 450 g of vegan sausage slices, and cook for 5-7 minutes, stirring occasionally, until browned on both sides.
4. 4Add the 1 large chopped onion to the skillet with the sausage and cook for another 5 minutes, stirring often, until the onion is softened and translucent. Spread half of the drained about 910 g of potato slices in an even layer in a 22.86 × 33.02 cm baking dish.
5. 5Top these potatoes with the cooked about 450 g of vegan sausage and 1 large onion mixture, then sprinkle half of the 1 cup of dairy-free cheese over the sausage and onion layer. Arrange the remaining half of the drained about 910 g of potato slices evenly over the sausage and onion mixture, and sprinkle the remaining half of the 1 cup of dairy-free cheese over the top layer of potatoes.
6. 6In a small bowl, whisk together the 0.5 cup of vegetable broth and the 0.5 cup of dairy-free sour cream, then pour this mixture evenly over the entire casserole. Sprinkle the 1 tablespoon of sweet paprika over the top, then sprinkle with salt and pepper to your desired taste.
7. 7Bake in the preheated oven at 190°C for 40-50 minutes, until the potatoes are completely tender when pierced with a fork and the dairy-free cheese is melted and bubbly. Carefully remove the baking dish from the oven and let the casserole cool for at least 10 minutes before serving; this cooling time allows the layers to set, making the casserole easier to serve.

Substitutions

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