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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.”
1hr 10mins

Ingredients Nutrition


  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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