Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (6)
We love this. I don’t have an airfryer and found it took longer than 20 minutes to brown the potato slices in the oven. I used a hotter oven setting the next time. (215 degrees C)
Also the sauce was a little lumpy, so second time round, I used a potato ricer to mash to a more creamy consistency. Served it with cabbage to make it even healthier.
Too many steps on the potatoes. Sauce was just okay.
The next time I will cook the potatoes in my air fryer. They will be more like french fries.
I think the sauce works a lot better when whizzed in a blender or food processor for a bit to break down the starches into a smooth, creamy texture.
I agree. I generally boil my potatoes first and use a little of the water, if you need to thin out the cheese sauce.
Thank you for sharing this tip!