Preheat the oven to 375 degrees F and grease a 13 by 9-inch stoneware or oven-safe casserole dish with Miyoko’s European Style Plant Milk Salted Butter.

To make the sauce: to a high speed blender add: Miyoko’s Plant Milk Cream Cheese Classic Plain, miso, ½ tsp of salt, white wine vinegar and 2 cups of hot water. Blend into a smooth, creamy sauce! Adjust salt to your liking.

Combine the creamy sauce, the thinly sliced potatoes and the garlic in a large pot over low heat. Bring to a simmer, cover and cook for 15 to 20 minutes until potatoes are 90% cooked – gently stirring often. With a slotted spoon, remove the potatoes from sauce to stop the cooking process.

Fold in the black pepper, Miyoko’s Artisan Plant Milk Cheese Aged Smoked English Farmhouse, and half of the Fresh Plant Milk Mozzarella Classic into the sauce and stir to combine and melt. Feel free to add a bit more hot water to thin the sauce out if too thick.

Arrange 1 layer of the cooked potatoes in the prepared pan. Top with a layer of the sauce and repeat, ending with the sauce. Once finished, sprinkle with the remaining mozzarella. Add slices of Miyoko’s European Style Plant Milk Butter Salted over the top.

Cover with foil and bake until potatoes are tender, about 45 minutes.

Remove the foil and allow the top to get crisp and browned, about 15 more minutes.

Miyoko’s Cacio e Pepe Potato Gratin

Ingredients

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