GF
SF
SF
Serves 3-4 people
Difficulty level: easy
Gratin
Preparation time
20 minutes
Cooking time
40 minutes
When is it ready?
1 hour
I love potatoes in any form or shape.. fried, baked, microwaved, seasoned, plain, with just (vegan) butter and salt, as stuffing or as part of a casserole. So many choices!!! So it only makes sense that I share this familiar French dish that most if not all of us know from back in the Omni days. It's easy to make dairy-based Graten, but how about a vegan version? The secret for a successful recipe is right around the corner... or actually right below these pictures here :)
Ingredients
Let's get cooking!
2 Large potatoes
1 garlic clove
1 pinch of nutmeg powder
Salt & pepper, per taste
1/2 - 1 cup Plant-based milk
1/2 - 1 cup Coconut cream
2 tbsps Parmesan cheeze (I use FYH)
1 tbsp Nutritional yeast
Turn on the oven on 360F/180C.
Peel off the potatoes, and cut them into very thin slices. They shouldn't be paper-thin, but close. Somewhere around 0.2cm (0.1''). Well I don't suggest that you get yourself a measuring tape when you're cooking! But slice them to get just about that thick slices. Importantly - don't wash the potatoes after your cut them!!! The starch critically affect the outcome, as it thickens the sauce and binds everything.
In a 3qt pot, place the potato slices and add plant-based milk and coconut cream so that it almost covers your potatoes, but just almost (it shouldn't cover it - so be sure to add just about enough to almost cover it). Add nutmeg, salt, pepper, and cheeze.
Constantly stir the contents of the pot to avoid burning the bottom. Bring to boil and cook for about 10 minutes. Remove from the stove.
Smear a garlic clove cut in half all over the baking dish.
Pour the potato mixture onto the baking dish and spread it evenly inside the dish.
Place the dish in the oven for about 40 minutes. If the top gets too brown, cover with aluminum foil.
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Serve hot!