Savory Tempeh Gratin

Ingredients

• 1.5 lb red potatoes, sliced ¼” thick
• 1 T olive oil
• 1 onion, sliced into half-moons (about 1 C)
• 8 oz mushrooms, sliced
• 8 oz tempeh, crumbled
• ½ C red wine (or 2 T balsamic vinegar + ½ C broth)
• 2 C frozen green vegetables, thawed. green beans and/or chopped broccoli work well
• 4 T butter
• 4 T flour
• 2 C milk
• 2 t mix of oregano and thyme rosemary or marjoram work well here
• ½ t garlic powder
• 8 oz blend of shredded mozzarella, cheddar, provolone whatever you have reserve ½ C for topping
• 2 oz grated parmesan (or more)
• 2 oz crumbled feta (or more)
• a few fresh basil leaves, chiffonade or torn optional

Instructions

1. 1 Heat The Oven To 375℉: Heat the oven to 375℉. Lightly oil a 9x13 baking dish or equivalent.
2. 2 Parboil Or Microwave The Potatoes Until: Parboil or microwave the potatoes until barely tender but not soft, then set aside. 1lb sliced red potato
3. 3 Heat The Oil In A Pan: Heat the oil in a pan over medium heat. Sauté the onion and tempeh until the tempeh is browned. Add the mushrooms and tempeh, sauté to combine, and then cover for 2-3 minutes, occasionally stirring to prevent sticking. Remove the lid and sauté until browned, adding more oil as needed. 1T oil, 1C onion, 8 oz mushrooms, 8 oz tempeh
4. 4 Reduce The Heat And Deglaze The: Reduce the heat and deglaze the pan with the wine or broth until reduced by half. Add the defrosted vegetables and cook until tender and the sauce is thickened and coating the mixture. Season with salt and pepper to taste then set aside. ½ C wine, 2C vegetables
5. 5 Melt The Butter In A Saucepan: Melt the butter in a saucepan over medium heat. Reduce to medium-low and add the flour, whisking for about a minute. 4 T butter, 4 T flour
6. 6 Slowly Whisk In The Milk Until: Slowly whisk in the milk until smooth. Add the oregano, thyme, and garlic powder.
7. 7 Bring To A Simmer, Then Cook: Bring to a simmer, then cook for two minutes, stirring occasionally.
8. 8 2 C Milk, 2 T Oregano/Thyme: 2 C milk, 2 t oregano/thyme, ½ t garlic powder
9. 9 Remove From Heat: Remove from heat. Add the mozzarella, cheddar and provolone in batches, gently whisking until fully melted. Season with salt and pepper to taste. 8 oz cheese blend
10. 10 Start Layering In The Baking Dish: Start layering in the baking dish, first with ½ of the potatoes then all the mushrooms/tempeh, and a final layer of potatoes. Pour the sauce over the top. Finish with the reserved cheese blend, parmesan, and feta. 2 oz each grated parmesan and feta, reserved cheese blend
11. 11 Bake At 375℉ For 30-40 Minutes: Bake at 375℉ for 30-40 minutes, or until the top is browned and bubbling. Let set for 5 minutes before serving with some fresh basil ribbons on top.