INGREDIENTS

  • 2 lbs potatoes
  • 1 teaspoon olive oil
  • 1 red onion , chopped
  • 1 cup sliced mushrooms
  • 2 garlic cloves , crushed
  • 1/4 cup flour
  • 1 1/2 cups vegetable broth
  • 1 cup milk (I used soy milk)
  • 14 ounces artichoke hearts , drained and halved
  • 2 cups vegetables (I used carrots, beans and broccoli, cut up small and steamed)
  • 2 cups cheese (I used soy, but you can use a mixture of cheddar and guyere)
  • 1/3 cup grated parmesan cheese
  • 1/2 cup gorgonzola or blue cheese
  • 8 ounces firm tofu , sliced
  • 1/2 cup white wine
  • thyme
  • salt and pepper

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.