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   MSGID: 35505.fidonet_cooking@1:105/500 2dd81a55   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cheesy Potato Chili Gratin   
    Categories: Casseroles, Vegetarian   
         Yield: 6 Servings   
       
         3 lg Yukon Gold potatoes;   
              - peeled, thinly sliced   
         1 sm Onion; thinly sliced   
         4 oz Can diced hot green chiles;   
              - drained   
         1 ts Salt   
         1 ts Dried basil   
         1 ts Chili powder   
       1/8 ts Cayenne   
         1 c  Vegan sour cream   
         2 c  Chili; your favorite   
         1 c  Cheesy Sauce or   
              - shredded vegan mozzarella   
       
     Preheat the oven to 375?F. Lightly oil a 9x13" baking dish.   
        
     Layer the potatoes, onion, and chiles in the prepared baking dish,   
     sprinkling each layer with some of the salt, basil, chili powder, and   
     cayenne. Cover and bake until the vegetables are tender, 30 to   
          40    minutes.   
        
     Remove from the oven and spread the vegan sour cream over the top.   
     Spread the chili over the sour cream and sprinkle evenly with the   
     cheesy sauce. Return to the oven and bake, uncovered, until heated   
     through and bubbly, about 15 minutes. Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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