This yummy casserole called for two types of cheese: Asiago, as per the title, and Parmesan. For both, I used the vegan mozzarella from Galaxy Foods.To begin, peel 1 and 1/2 pounds Yukon gold potatoes, and cut into 1/4-inch thick slices. Cover with water in a saucepan and bring to a boil, then reduce heat and simmer for 5 minutes. Drain and sprinkle with 1/4 tsp. salt; set aside.
Coat a saucepan with cooking spray and heat over medium heat. Add 2 tablespoons minced shallots and cook 2 minutes, stirring frequently. Spoon 1/4 cup all-purpose flour into a measuring cup, leveling with a knife. Sprinkle the flour over the shallots. Add 1/2 cup plain soy milk (such as Silk), stirring constantly with a whisk, until combined. Gradually pour in 1 and 1/2 cups more soy milk, still stirring with a whisk. Cook for 9 minutes, stirring frequently - the mixture should be thickened.
Remove from heat and add 3/4 cup grated vegan cheese (this was the Asiago, in the original recipe), 1/4 tsp. salt, 1/4 tsp. pepper, 1/4 cup chopped chives (I had to used a little less than this amount, since I didn't quite have enough!), and 4 crumbled vegan bacon slices (such as LightLife: cook them ahead of time according to package directions, then crumble).
Arrange half of the potato slices in an 8x8-inch baking dish coated with cooking spray. Pour 1/2 of the 'cheese' mixture over the potatoes (about 1 cup). Repeat the layers, then sprinkle the top with 1/4 cup more grated vegan cheese (this was the Parmesan, in the original recipe).
Bake at 350 degrees for 35 minutes. Divide into 6 equal portions of 250 calories.
Cost:
Yukon gold potatoes $1.48
plain soy milk $2.49
vegan mozzarella $3.39
vegan bacon $3.39
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