Vegetarian Potato Schotel
- Paula Anindia
- Apr 9, 2017
- 3 min read
Actually, this recipe is one of my experiment in the kitchen and honestly, I thought it would be fail because this texture is not as firm as I expect. Surprisingly, the taste is so delicious and the savior of this recipe is mozzarella cheese which the last thing I change from my first plan.
The Final result is not as good as I expect but the taste is more delicious than the appearance. This recipe is for 3-4 portions.
Preheat the oven with below heat on 350 F . Then, the first step is preparing the potato. Bring coconut oil in a large skillet over medium heat. Cut the potatoes in round shape but not too thinly slice.
When the coconut oil is ready, fry the potatoes into hot oil for 2-3 minutes. Rinse it from the excess of the oil, set aside.
Next step, melted butter on a large skillet over medium heat, add the onion, cook for 3 minutes until it begins translucent and soft.
Then, add minced garlic and toss for 1 minutes (keep it so it doesn't get burned)
Add the mushrooms and cook until reduce its size.
Then add mixed vegetables, cook until warm and the color is changed brightly.
Add the ketchup and seasoned well with salt and white pepper. Stir until combined.
Pour water into the veggies mix and lower the heat, let it cooked until the sauce thicken.
This is the result after 3 minutes in low heat.
For the white roux, melted butter in the sauce pan, add the flour and mixed until well combined.
Pour the almond milk and stirring quickly until smooth.
Last, seasoning with salt and black pepper. Bring to boil and done, set aside.
Prepare the heat resistant plate, set the potatoes in the bottom, then pour the veggies filling then the white roux. Repeat until every layer is done.
Finish the layer with mozzarella cheese on top of it.
Baked the schotel for 45 minutes in below heat until golden brown.
Serve when it's warm and sprinkle with parsley flakes to garnish (optional).
It's so warm, salty, gooey, the potato is tender, creamy and comforting. Yeah, totally this dish is comfort food, perfect for lunch time today. Hopes you like this recipe, enjoy!!
Get the recipe: Vegetarian Potato Schotel
portion: 3-4
prepare time: 5 minutes
active time: 15 minutes
baking time: 45 minutes
total cooking time: 65 minutes
Ingredients:
3 Russet Potatoes, wash with brush and cold water, let it dry completely
Coconut Oil (or Canola Oil) to fry the potatoes
Veggies Filling:
2 tbs Butter
3 cloves minced garlic
1 pc Yellow Onion, cut into pieces
4-5 pcs Fresh White Mushrooms, thinly slice
200 gr Frozen Mixed Vegetables, defrost
5 tbs Ketchup
Salt
White pepper
200 ml Water
White Sauce:
2 tbs Butter
1 tbs Plain Flour
300 ml Almond Milk
Salt
Black Pepper
100 gr Mozzarella Cheese, cut into cubes
Parsley Flakes to garnish (optional)
Directions:
1. Preheat the oven with below heat on 350 degrees F . Bring coconut oil in a large skillet over medium heat. Cut the potatoes in round shape but not too thinly slice.
2. Fry the potatoes into hot oil for 2-3 minutes. Rinse it from the excess of the oil, set aside.
3. Veggies filling: melted butter on a large skillet over medium heat, add the onion, cook for 3 minutes until it begins translucent and soft. Add minced garlic and toss for 1 minutes
4. Add the mushrooms and cook until reduce its size.
5. Add mixed vegetables, stirring occasionally then pour the ketchup and seasoned well with salt and white pepper. Stir until combined.
6. Pour water into the veggies mix and lower the heat, let it cooked until the sauce thicken for 3 minutes.
7. White Sauce: melted butter in the sauce pan in low heat, add the flour to make roux and mixed until well combined.
8. Pour the almond milk and stirring quickly until smooth. Then, seasoned with salt and black pepper, stirring well and bring to boil, set aside.
9. Prepare the heat resistant plate, set by layer of the potatoes in the bottom, then pour the veggies filling then the white sauce. Repeat until every layer is done.
10. Set mozzarella cheese on top of the layers. Then baked in the oven for 45 minutes until cheese is melted and golden brown. Serve warm and sprinkle with parsley flakes if desire.
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