About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Mary says

    I made this recipe and it was awful. I changed out the potato starch with rice flour. I added thyme. I served it for dinner with 12 people. Few ate it and nobody raved. I would change the oil to olive and add a chicken base to add more flavor. I would use cashew milk. The most people said was that it was missing flavor. Not happy with this recipe at all.

    • Tori Avey says

      Mary– question. Would you scribble on somebody’s painting that they worked on for many months to perfect, and then call it awful and messy? Making substitutions to a recipe and then leaving a negative review is the equivalent of this. With regards to your subsctitutions– rice flour and potato starch are NOT interchangeable, starch will thicken the sauce better and give it a much better consistency overall. Thyme doesn’t work with the balance of flavors here. And there is no oil in the recipe at all– not sure if you used oil, or if you used the butter substitute that was recommended and just called it oil in your comment? Either way, you didn’t make the recipe as written, so you can’t expect it to turn out great. Others have enjoyed this recipe, I am sorry you didn’t. I am very open to criticism and feedback– community feedback helps, good and bad, because I take note of it often use the notes to better the recipes. However, I don’t think it’s fair to criticize this recipe when you made something different.

    • Ashley at ToriAvey.com says

      Hi Emma, Tori’s assistant Ashley here! This recipe should last in the fridge for up to two days.

  2. Lisa says

    5 stars
    Made this for a luncheon that featured raclette and fondue for mostly vegetarians. I made this for some of us vegans. Followed the recipe exactly but added one finely chopped onion to the sauce, used a smaller pan. also sprinkled a little truffle salt on top. It was a huge hit. Some said it was better than the version with cheese. I have a lot of extra slid potatoes, so will make more this week. Recommend if making more than 2 layers of potatoes and sauce to double the sauce.

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