Foodie Face Off: Round 4

Whatever, I’m getting cheese fries.

Honestly, Regina George may sound like your regular back-stabbing b**ch; but in reality, she’s so much more than that. Like a freakin’ culinary genius. Yeah, I said it. We all know the union of potatoes and cheese is quite possibly the greatest love affair we will ever witness in our lifetime. And it’s because of this cute little factoid that Jaymee and I decided not to keep these lovers apart any longer. Welcome to #FFO Round 4, where we challenged our rapidly growing group of participants to take your favorite comfort food and turn it into something spectacular.

3 Must-Use Ingredients:

1. Potato

2. Cheese (Dairy or Vegan)

3. Zucchini

@_sammibrooke

Use This:

• 1 russet potato

• 1/3 cup vegan cheese (I used Parmela Creamery)

• 1/4 zucchini

• Nutritional yeast

• Garlic powder

• Salt

• Olive oil spray

Do This:

1. Wash & peel your potato. Slice it into sandwich slices. Amount of slices will vary depending upon size of your potato. Mine split into 3 sturdy “sandwich” slices (with one teeny tiny slice I ate while cooking the rest of the grilled cheese LOL).

2. Season with garlic & salt, spray with olive oil and place on parchment paper. Bake at 400 degrees for roughly 25-30 min (depending upon the size/how thick your slices are).

3. On a pan, fry zucchini slices with nutritional yeast until soft. Remove from pan and place to the side.

4. Add on 2 slices of potato “bread” to the pan and sprinkle your vegan cheese on top. Cover with a lid and let the cheese melt.

5. Once the cheese is soft & gooey, assemble the grilled cheese sandwich on the pan. Layer some zucchini slices on one slice of potato “bread.” Take your 3rd slice (that does not have cheese on it) and place it on top. Layer on more zucchini slices. Add on your other cheesy potato “bread” slice and let simmer for a minute or two (so that the sandwich sticks together nicely).

6. EAT UP.

Zucchini Potato Au Gratin

@jaymee_caplan

Use This:

• 2 medium zucchinis

• 3 medium russet potatoes

• 3 Tbs olive oil

• 4 oz fresh goat cheese

• 1/4 cup dairy-free 1/2 & 1/2 (Jaymee used Ripple Foods)

• 1/2 cup shredded parmesan (Jaymee used 365byWholeFoods)

• 1 Tbs fresh parsley

• Salt & pepper to taste

Do This:

1. Preheat oven to 400.

2. Lightly grease a baking dish and set aside.

3. Slice zucchini and potatoes very thin (around 1/8 inch thick).

4. Toss vegetables with olive oil + layer in the baking dish. Jaymee did the potato layer first, then zucchini and repeated until the dish was filled. Season each layer with salt & pepper and cover with goat cheese.

5. Once you complete your layers, pour the 1/2 & 1/2 evenly over the entire dish. Sprinkle with shredded parmesan and cover tightly with aluminum foil.

6. Bake for 30 minutes. Remove the aluminum foil and bake for another 15 minutes or until golden brown.

7. Sprinkle with parsley (cuz you fancy, huh), serve & enjoy!