Recipe: Potato-Mushroom Gratin (Dairy-Free and Low-Fat)

This is from a Delicious Living magazine. I plan to make it very soon and will post the results.

Potato-Mushroom Gratin (Dairy-Free and Low-Fat)

Ideally the potato slices should be about 1/16-thick and no thicker than 1/8-inch.

1 medium onion, thinly sliced
1 pound button or cremini mushrooms, trimmed and thinly sliced
Cooking spray
2 1/2 Tablespoons nondairy canola spread, divided
3 large russet potatoes, scrubbed and thinly sliced (about 2 pounds)
4 large cloves garlic, diced or pressed (about 1 1/2 Tablespoons)
Salt and freshly ground black pepper
1 1/2 Tablespoons all-purpose flour
1 1/2 cups plain soy milk
2 ounces meltable, nondairy cheddar cheese alternative, grated

Heat a 10-inch nonstick skillet on high. Add onion and mushrooms and steam thoroughly, stirring occasionally, until all liquid evaporates and mushrooms nearly burn. Remove from heat and toss with 1 Tablespoon of the nondairy spread.

Preheat oven to 400 degrees F. Coat a 1 1/2- 2-quart casserole dish with cooking spray. Arrange one-third of the potatoes in a layer and dot with 1/2 Tablespoon nondairy spread. Sprinkle with one-fourth of the garlic. Salt and pepper lightly. Repeat. After the second layer, add mushroom-onion mixture in a singe layer. Sprinkle with half of the remaining garlic; salt and pepper lightly. Layer remaining potatoes, garlic and nondairy butter spread.

Whisk flour into soy milk and pour over potato mixture. Cover tightly with foil and bake 40 minutes. (Place a sheet of foil under the pan to catch any drips.) Uncover and sprinkle with cheese alternative. Reduce heat to 350 degrees F. and cook until potatoes are tender, 20-30 minutes more. Cool 5-8 minutes before serving. Serve hot.