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“I've seen a version of this in several vegetarian cookbooks and finally decided to try it last weekend. This was very tasty. I modified the original recipe quite a bit to make more nutritious.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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