Wonderfully creamy potato gratin baked to a golden brown in a deliciously creamy sauce. The perfect vegan side dish for salads and festive roasts, of course 100% vegan.
Prep Time 10 minutesminutes
Baking time 45 minutesminutes
Total Time 55 minutesminutes
Servings 5Servings
Calories 320kcal
Ingredients
1kgPotatoes (mainly waxy)cut into very fine slices, use mandoline or paring knife
1Piecelarge red onioncut into fine rings
½tbspnGarlic granulesalternatively 2 fresh cloves pressed or finely chopped
1CanCan of coconut milk(400ml) alternatively use soy cream or another vegetable cream
Heat large pot and pour in a sip of coconut milk. If using vegetable cream, use 1 tablespoon of frying oil.
1 Can Can of coconut milk
Add onion, garlic granules, thyme, bay leaf, hot mustard, yeast flakes and stir once until everything is combined.
1 Piece large red onion, ½ tbspn Garlic granules, 1 tbspn Thyme, 1 Bay leaf, 3 tbspn spicy mustard, 2 tbspn Yeast flakes
Add potato slices, pour the remaining coconut milk and vegetable milk. Stir and bring to a boil. Season with salt and pepper to taste and season to taste.
1 kg Potatoes (mainly waxy), 1 Can Can of coconut milk, 250 ml Plant milk, Salt to taste, Pepper to taste
Simmer for 3-4 minutes, then pour directly into the baking dish.
Cover with baking paper (cut off any protruding ends) or another lid. Bake for 20 minutes .
Remove from oven, remove baking paper and bake for another 20 minutes until a nice golden brown crust is formed.
Remove from oven, let set for 5 minutes and serve.
Enjoy immediately or store covered in the refrigerator for up to 3 days. Reheat in the oven or steamer.