So Mandy – a friend of mine and Jo’s – recently directed me to her blog, Sweet and Savory. While not a vegan blog, some of the recipes looked to good not to attempt veganization. And, in true Primate fashion, I’m instantly drawn to the first potato dish I see. This recipe was pure genius, layers of potatoes and tomatoes…ugh, can it get any better? So I tell her that I’m going to try out the recipe….and she says to me “I cannot imagine it being good without all the cheese, so you will have to let me know!” Of course, as vegans we know that sometimes things can be better without cheese if not just as tasty, so I had no doubt I could make it veganly to-die-for. And hoo-doggy is this dish super great! My usual secret ingredient to provide fatty goodness and creamy lusciousness, almond meal. I went to the fridge and realized I had taken my almond meal and left it at dad’s house…so I had none and was forced to grind my own slivered almonds into almond meal. I left it a bit chunkier than if I had used almond meal, so that can be an option. I think it would be good either way! So here’s the recipe, and let’s all thank Mandy for providing us with such wonderful inspiration!

Ingredients:

2 large red or yellow onions (I used on of each) – sliced in rounds on a mandolin
2-3 large potatoes, thinly sliced – a mandoline makes this easy
3-4 fresh tomatoes (the freshest and most flavorful you can find)
A few leaves of fresh basil (or oregano and thyme if you’re not into basil)
6 TBSP extra-virgin olive oil
1/3-1/2 C ground almonds or almond meal
Kosher salt
Freshly ground pepper
1/4 cup of water

Directions:

1. Preheat the oven to 350°F. Brush a solid amount of olive oil on the bottom of a medium-large baking dish. Arrange a layer of onions on the bottom of the dish. Next, arrange a layer of potatoes and then a layer of tomatoes on top of that.

2. Drizzle with olive oil, a little almond meal – about a handful maybe, salt, and pepper on top of all of it. For the final layer, overlap potatoes and tomatoes (ratatouille-style). Garnish with torn pieces of basil, remaining almond meal, salt, pepper, and the remainder of the oil.

3. Pour the water down the corner to get it to the bottom and not run all the spices off. Bake for 1 hour or until all layers of potato are tender. The top should be lightly browned and have crisp edges.

Happy Baking!